Raymond Blanc's cassoulet

Name: Raymond Blanc's cassoulet
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 140 grams pork rind; 140 grams smoked streaky bacon; 300 grams garlic sausage; 600 grams dried haricot bean, soaked overnight in 3 times their volume of water; 1 celery stick; 1 small onion, preferably a white skinned mild one; 1 large carrot; 6 garlic cloves; 2 ripe plum tomatoes; 25 grams goose fat or 2 tbsp olive oil; 1 bouquet garni; 8 pinches sea salt; 2 pinches freshly ground black pepper; 1 clove lightly crushed; 2 teaspoons lemon juice; 4 confit ducks legs; 60 grams goose fat or 2 tbsp olive oil; 40 grams dried breadcrumb; 1 garlic clove, finely chopped; 1 handful a of fresh flatleaf parsley, coarsely chopped

You can never have too many main course recipes, so give Raymond Blanc's cassoulet a try. One serving contains 1117 calories, 54g of protein, and 46g of fat. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from BBC Good Food requires pork rind, lightly, carrot, and garlic clove. From preparation to the plate, this recipe takes roughly 5 hours and 30 minutes. Cassoulet, Cassoulet, and Cassoulet are very similar to this recipe.

Instructions

To cut the meats, roll up the pork rind like a Swiss roll. With the seam underneath, use a very sharp knife to cut the roll across into thin slices, then chop the rolled-up slices across into dice. Chop the bacon into small cubes (lardons).

Ingredients you will need

Bacon

Pork

Beef

Roll

Equipment you will use

Knife

Cut the garlic sausage into 1cm thick slices.

Ingredients you will need

Sausage

Garlic

Drain the soaked beans and discard the soaking water. Tip the beans into a large saucepan, add the diced pork rind and lardons and cover with fresh cold water. Bring to the boil and blanch for 15-20 minutes.

Ingredients you will need

Beans

Water

Pork

Beef

Equipment you will use

Sauce Pan

Drain the beans, rind and lardons into a colander, and discard the cooking water.

Ingredients you will need

Beans

Water

Beef

Equipment you will use

Colander

Roughly chop the celery, onion and carrot. Peel the garlic cloves but leave them whole.

Ingredients you will need

Whole Garlic Cloves

Carrot

Celery

Onion

Cut each tomato into eight wedges. (You never see tomatoes in a traditional cassoulet, but chef Raymond Blanc likes them for their colour and sweetness, so he puts a couple in.) Preheat the oven to 120C/fan 100C. (If cooking in a gas oven, use mark 2.)

Ingredients you will need

Tomato

Equipment you will use

Oven

Heat the goose fat or olive oil in a 26cm flameproof casserole or deep overproof saut pan over a low heat and sweat the celery, onion, carrot and garlic for 5 minutes.

Ingredients you will need

Goose Fat

Olive Oil

Carrot

Celery

Garlic

Onion

Equipment you will use

Frying Pan

Add the tomatoes and bouquet garni and cook slowly to get a sugary caramelisation (about 5 minutes).

Ingredients you will need

Bouquet Garni

Tomato

Add the sausage, beans, pork rind and lardons and pour in 1.2 litres/2 pints water. Bring to the boil, skim off the scum, then add the salt, pepper, clove and lemon juice.

Ingredients you will need

Lemon Juice

Sausage

Pepper

Beans

Clove

Water

Pork

Beef

Salt

Transfer the casserole to the oven and cook, uncovered, for 2 hours, stirring every hour. At the end of this time, the beans will be soft and creamy in texture and the juices should have thickened. You may need to cook it for longer than 2 hours (say up to 2 hours) to get to this stage it depends

Ingredients you will need

Beans

Equipment you will use

Oven

Remove the cassoulet from the oven. Bury the duck legs in the beans and sprinkle over the goose fat or olive oil, breadcrumbs and garlic. Return to the oven and cook for a further 2 hours.

Ingredients you will need

Breadcrumbs