Toulouse-Style Cassoulet

Name: Toulouse-Style Cassoulet
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 10
Cuisine: Global
Ingredients: 454 grams boneless pork shoulder, cut into 1 1/2-inch cubes; 1 small Bouquet garni: 4 parsley sprigs, celery ribs, 2 thyme sprigs and 1 bay leaf, tied with string; 59 milliliters fresh bread crumbs; 3 smalls carrots, thinly sliced; 2 liters plus two cups chicken broth; 907 grams dried Tarbais or cannellini beans, picked over and rinsed; 79 milliliters duck fat (see Note); 6 duck confit legs (see Note); 1 head garlic, unpeeled, plus 4 small garlic cloves, peeled; 2 fresh ham hocks; 2 mediums onions, diced; 142 grams pancetta; 1 large plum tomato, chopped; 170 grams fresh pork skin with 1/4 inch of fat attached; 454 grams French-style fresh pork sausages, such as saucisses de Toulouse, pricked with a fork; 142 grams prosciutto; 10 servings Salt and freshly ground pepper; 57 grams salt pork, skinless; 1 Tbsp vegetable oil

Need a dairy free main course? Toulouse-Style Cassoulet could be a great recipe to try. One portion of this dish contains around 83g of protein, 61g of fat, and a total of 1143 calories. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of duck confit legs, vegetable oil, plum tomato, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 7 hours.

Instructions

Put the ham hocks, pork shoulder cubes and skin in a large dish; season lightly with salt and pepper. Cover and refrigerate overnight. In a bowl, cover the beans with 3 inches of water and soak overnight.

Ingredients you will need

Salt And Pepper

Pork Shoulder

Ham Hock

Beans

Water

Equipment you will use

Bowl

The next day, in a medium saucepan, cover the salt pork and the seasoned skin with water. Bring to a boil, then simmer over moderate heat until the skin is supple, about 30 minutes.

Ingredients you will need

Salt Pork

Water

Equipment you will use

Sauce Pan

Drain and cool. Refrigerate the salt pork.

Ingredients you will need

Salt Pork

Cut the pork skin into 5 long pieces, roll each piece into a bundle and tie with string.

Ingredients you will need

Pork

Roll

Dry the ham hocks and pork shoulder cubes with a paper towel. In a very large, enameled cast-iron casserole, heat the duck fat.

Ingredients you will need

Pork Shoulder

Ham Hock

Duck Fat

Equipment you will use

Paper Towels

Add half of the pork cubes and cook over moderately high heat until lightly browned all over; transfer to a plate. Repeat with the remaining pork cubes.

Ingredients you will need

Pork

Add the ham hocks to the casserole and brown them lightly.

Ingredients you will need

Ham Hock

Add the carrots and onions and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes.

Ingredients you will need

Carrot

Onion

Add the pancetta and brown it lightly.

Ingredients you will need

Pancetta

Add the prosciutto, the head of garlic and the tomato and cook, stirring, for 1 minute.

Ingredients you will need

Prosciutto

Garlic

Tomato

Add 2 quarts of the broth, the bouquet garni, pork skin bundles and the browned pork and its juices and bring to a boil. Cover the casserole and gently simmer the ragout over low heat for 1 1/2 hours, stirring occasionally.

Ingredients you will need

Bouquet Garni

Broth

Pork

Drain the beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Simmer the beans for 3 minutes, then drain.

Ingredients you will need

Beans

Water

Equipment you will use

Sauce Pan

Add the beans to the ragout and simmer until the beans are just tender, about 2 hours.

Ingredients you will need

Beans

Let the ragout cool, then refrigerate overnight.

Remove as much of the solidified fat as you can from the surface of the ragout; reserve 1/4 cup of the fat.

Let the ragout return to room temperature. Pick out the ham hocks, pancetta and prosciutto.

Ingredients you will need

Prosciutto

Ham Hock

Pancetta

Cut the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the pork skin bundles and the head of garlic and reserve. Discard the bouquet garni.

Ingredients you will need

Bouquet Garni

Garlic

Pork

Preheat the oven to 40

Equipment you will use

Oven

Bring the ragout to a simmer.

Cut the blanched salt pork into small pieces. Squeeze the cooked garlic cloves into a food processor.

Ingredients you will need

Whole Garlic Cloves

Salt Pork

Equipment you will use

Food Processor

Add the salt pork and the raw garlic cloves and process to a smooth paste. Stir the paste into the ragout and simmer over low heat for 15 minutes, stirring occasionally. Stir in all of the cooked and cured meats.

Ingredients you will need

Whole Garlic Cloves

Salt Pork

Meanwhile, arrange the duck confit legs in a baking dish and roast just until heated through, about 15 minutes.

Ingredients you will need

Whole Duck

Equipment you will use

Baking Pan

Remove the meat from the bones in large pieces.

Ingredients you will need

Meat

Cut the skin into strips. Discard the bones.

Turn the oven down to 32

Equipment you will use

Oven

Untie and unroll the pork skin bundles. Line the bottom of a 5- to 6-quart earthenware casserole with the pork skin, fat side down. Using a large slotted spoon, transfer half of the ragout to the earthenware casserole. Top with the duck confit in an even layer, then cover with the rest of the ragout.

Ingredients you will need

Whole Duck

Pork

Equipment you will use

Slotted Spoon