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Cassoulet Recipe
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Cassoulet
A Cassoulet is a bean stew that contains meat, sausages and of course, beans. It originated in France and is named after the deep, cone shaped, earthenware pot that it is cooked in. Many different variations exist. Some may contain lamb, duck and pork but all contain beans and are slow cooked.
I was asked to develop a Cassoulet recipe for "Restaurant Week" here in Honolulu for Hanks Haute Dogs. They will be serving it from November 16th to November 22nd. My trial version contains roasted duck, pork belly, and duck and foie gras sausage. The version at Hank's may be a little different and contain a spicy sausage instead. I used a store bought roasted duck to cut down on the prep time, but if you are motivated you could do it yourself.
Cassoulet
½ whole roasted duck, including bones and skin
2 lbs pork belly
4 duck sausages
2 Tbs. duck fat
1 lb dried Great Northern beans
4 c. chopped onions
4 c. carrots sliced
4 c. celery sliced
½ head of garlic minced
2 14.5 oz cans of diced tomatoes
1 Tbs. Dried herbs de Provence
2 bay leaves
3 sprigs of fresh thyme
1 sprig of fresh rosemary
Salt and Pepper
Duck bones and skin, for stock
Sort and rinse the beans. Place them in a pot and cover them by 2 inches with boiling hot water. Allow the beans to steep in the water for about 1 hour. They will not be cooked, still pretty hard.
Remove the meat from the roasted duck and set aside. Place the bones and skin in a pot and cover with about 6 cups of water. Add the thyme and rosemary. Simmer on low to medium heat, while preparing the rest of the ingredients.
Pork belly browning
Slice the pork belly into strips about 4 inches long by 1 inch wide. Season very well with salt and pepper.
Heat a large Dutch Oven over med to high heat and add the duck fat. Place the pork belly skin side down in the duck fat and sear. This will take between 5-10 minutes. If you try to flip the pork and its stuck to the bottom of the pot, its not ready. It will release itself when there’s a good crust on the bottom. Continue to brown the pork on all sides then remove them and set them aside on a plate.
Saute veggies
Next brown your sausage in the rendered fat. Be careful the casings don’t burst. When browned, remove and set aside on the plate with the pork belly.
Add the onions to the pot next. While the onions cook, scrape all the browned bits from the bottom of the pot. Cook for about 5 minutes until they are softened. Season with salt and pepper.
Next, add the carrots and celery. Cook for another 5 minutes then add the garlic and cook for 2 minutes. Add the herbs de Provence next along with the bay leaves, season with salt and pepper.
Add the tomatoes next and give it a good stir. Place the pork belly, sausages and reserved duck meat in the pot. Add the beans that have been drained from their water, next and gently stir everything together. Strain the hot duck stock into the pot. There should be enough liquid that everything is covered. If there isn’t, add a little more water. All the meats should be completely submerged in the liquid.
Cover the pot and place it in a 300 degree pre heated oven. Cook for 3 hours stirring gently every hour. Check for seasoning and adjust if necessary. Serve immediately with fresh, crusty bread or cool to room temperature then refrigerate.
Note: If Cassoulet seems a little liquidly after removing from the oven, reduce with the lid off, on low heat for about 30 minutes.
Bon Appetite!
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