Classic Castelnaudary Cassoulet (Print Version)
# Ingredients:
→ Vegetables and Seasonings
01 -
500g of dried white beans (like 'lingots')
02 -
4 cloves of garlic, chopped
03 -
2 peeled and chopped tomatoes (or 200g of tomato pulp)
04 -
2 carrots, sliced into rounds
05 -
1 onion with 2 cloves stuck into it
→ Meats
06 -
4 pieces of duck confit
07 -
4 Toulouse sausages
08 -
300g of pork shoulder, cut into chunks
09 -
200g of smoked bacon (chunks or a thick slice)
→ Flavorings
10 -
A bundle of herbs (thyme, bay leaves, parsley)
11 -
2 tablespoons of duck fat
12 -
Salt and pepper
13 -
Breadcrumbs (optional)
# Instructions:
01 -
Let the beans soak in cold water for 12 hours. Drain them and rinse.
02 -
Boil the beans with the herb bundle, onion, and carrot slices for 1 hour. Drain them but save 1 liter of the cooking water. Remove the herb bundle and onion.
03 -
Heat duck fat in a pot. Brown the pork shoulder chunks and bacon, then set aside. Lightly brown the sausages and set those aside too.
04 -
In the pot, cook the chopped tomatoes with garlic for 5 minutes. Stir in the beans, pork, and bacon. Place duck confit and sausages on top. Pour the reserved bean cooking water to cover everything. Add salt and pepper.
05 -
Bake in the oven at 160°C for 2 hours, stirring every 30 minutes. If you like, sprinkle breadcrumbs on top and bake for an extra 30 minutes to make a crust.
# Notes:
01 -
Goes great with a rustic country bread and a Southwest red wine
02 -
Tastes even better reheated the next day
03 -
A classic dish from the Languedoc region