Cassoulet

Name: Cassoulet
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters beef broth; 1 teaspoons black pepper; 0 teaspoons whole black peppercorns; 473 milliliters coarse fresh bread crumbs (preferably from a baguette); 397 grams stewed tomatoes, puréed or finely chopped with juice; 3 inches celery, cut into thirds; 4 confit duck legs* (1 3/4 lb total); 3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves; 6 large cloves tablespoons finely chopped garlic; 1 Tbsp olive oil (if necessary); 340 grams cups chopped onion; 454 grams cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into 1/3-inch-thick slices; 2 teaspoons salt; 3 fresh thyme sprigs; 1 Tbsp tomato paste; 1 Turkish or 1/2 California bay leaf; 2 liters cold water; 454 grams dried white beans (preferably Great Northern)

Cassoulet is a dairy free main course. This recipe makes 8 servings with 616 calories, 42g of protein, and 30g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up tomato paste, confit duck legs, pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 12 hours.

Instructions

Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours.

Ingredients you will need

Beans

Water

Equipment you will use

Bowl

Drain in a colander.

Equipment you will use

Colander

Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.

Ingredients you will need

Bouquet Garni

Tomato Paste

Peppercorns

Bay Leaves

Parsley

Celery

Clove

Garlic

Beans

Broth

Onion

Thyme

Water

Equipment you will use

Cheesecloth

Pot

Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more.

Ingredients you will need

Tomatoes In Juice

Bouquet Garni

Beans

Remove all skin and fat from duck legs and cut skin and fat into 1/2-inch pieces. Separate duck meat from bones, leaving it in large pieces, and transfer meat to a bowl.

Ingredients you will need

Duck Leg

Whole Duck

Meat

Equipment you will use

Bowl

Add bones to bean pot.

Equipment you will use

Pot

Cook duck skin and fat with remaining 1/4 cup cold water in a 10-inch heavy skillet over moderate heat, stirring, until water is evaporated and fat is rendered, about 5 minutes. Continue to cook, stirring frequently, until skin is crisp, 3 to 6 minutes more.

Ingredients you will need

Water

Whole Duck

Equipment you will use

Frying Pan

Transfer cracklings with a slotted spoon to paper towels to drain, leaving fat in skillet. (You should have about 1/4 cup fat; if not, add olive oil.)

Ingredients you will need

Olive Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Brown sausage in batches in fat in skillet, then transfer to bowl with duck meat, reserving skillet.

Ingredients you will need

Sausage

Whole Duck

Meat

Equipment you will use

Frying Pan

Bowl

Preheat oven to 350°F.

Equipment you will use

Oven

Add remaining tablespoon garlic to fat in skillet and cook over moderate heat, stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden, about 2 minutes.

Ingredients you will need

Breadcrumbs

Garlic

Equipment you will use

Frying Pan

Remove from heat and stir in chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cracklings.

Ingredients you will need

Parsley

Pepper

Salt

Remove bouquet garni and duck bones from beans and discard, then stir in kielbasa, duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper.

Ingredients you will need

Bouquet Garni

Kielbasa

Pepper

Beans

Whole Duck

Meat

Salt

Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.)

Ingredients you will need

Beans

Meat

Equipment you will use

Casserole Dish