0
Cassoulet from Carcassonne
Back to recipes
Cassoulet from Carcassonne
We are pleased to introduce you two long time friends and faithful clients, Marie Josee Tremblay and her mother Pierette, we call her also Mammie! The preparation of a cassoulet takes time but, being in the company of these two exceptional ladies, full of life and energy for several hours was enjoyable and entertaining. We had fun preparing this recipe, but especially savoring it!
Cassoulet from Carcassonne
| Prep time: 30 to 45 minutes |
|---|
| Cooking time: 3h30 to 4h |
| Servings or yield: For 6 people |
| Difficulty level: Average |
| 3 thick slices of bacon or salt pork |
|---|
| Extra virgin olive oil |
| 4 large garlic cloves |
| 6 Duck legs |
| 1 jar of John D’Angelo’s Italian Tomatoes |
| 2 tablespoon of fresh thyme |
| 1 tablespoon of winter savory (fresh or dry) |
| 2 bay leaves |
| 4 cups of Italian beans. If dried 2 cups soak all night (8 hours) in the filtered water |
| 6 European, Italian or Toulouse type Sausages |
| 2 to 3 cups of homemade chicken broth, see recipe or other |
| 1 leaf of whole dried konbu or cut, it is called Oboro konbu |
Preparation
If you use dried beans, rinsed several times until the water is clear. Soak all night with a piece of dried seaweed. After approximately 8 hours of soaking or a whole night, drain the beans and put aside. Mince the onion.
In an oven pan preferably style terracotta pot heat the olive oil. Add the onion, cook at medium heat.
Depending on your taste, remove the excess or all the fat of the bacon and cut it in cube.
When the onion becomes translucent, add the bacon.
Prepare your Duck legs depending on your taste, either by removing only the excess of fat on each of the thighs. If you prefer a lighter meal, remove the skin completely of each Duck legs.
Mince the garlic clovesand add to pan with Duck legs, skin down, on high heat, cook until golden brown.
Cut the Italian tomatoes coarsely with a knife and add to pan. Cover and bake about 1h30 at 325˚F. After 1h30 of cooking, remove the herbs and duck legs. Remove the meat from the bone on each duck leg and add to the beans.
In a saucepan, cook the sausages on high heat until it is golden brown. Cut each sausage into two. Add the sausagse to beans with 2 to 3 cups of homemade chicken broth and pepper to taste. Do not add salt, the bacon is already salty. Bake a second time at 375˚F approximately 2h to 2h30.
Serve with hot bread, rice or pasta, and a green salad. Marie Josée wishes you "buon appetito!"
Tips, Tricks + Culinary ideas
Preparation steps
1 - If you use dried beans, rinsed several times until the water is clear. Soak all night with a piece of dried seaweed.
2 - After approximately 8 hours of soaking or a whole night, drain the beans and put aside.
3 - Preheat the oven at 325˚F. Mince the onion.I
4 - n an oven dish preferably style terracotta pot heat the olive oil.
5 - Add the onion, cook at medium heat.
6 - Depending on your taste, remove the excess or all the fat of the bacon and cut it in cube.
7 - When the onion becomes translucent, add the bacon.
8 - Prepare your Duck legs depending on your taste, either by removing only the excess of fat on each of the thighs.
9 - If you prefer a lighter meal, remove the skin completely of each Duck legs.
10 - Mince the garlic cloves.
11 - Add the garlic.
12 - Add the Duck legs, skin down, on high heat, cook until golden brown.
13 - Cut the Italian tomatoes coarsely with a knife.
14 - Add the tomatoes.
15 - Ajouter les feuilles de Laurier, la sarriette et le thym frais.
16 - Cover.
17 - Bake at 325˚F about 1h30.
18 - Add the duck meat.
19 - In a saucepan, cook the sausages on high heat until it is golden brown.
20 - Cut each sausage into two.
21 - Add the sausagse to the pot.
22 - Add the duck meat.
23 - In a saucepan, cook the sausages on high heat until it is golden brown.
24 - Cut each sausage into two.
25 - Add sausages to beans.
26 - Add 2 to 3 cups of homemade chicken broth.
27 - See the recipe. Add pepper to taste. Do not add salt, the bacon is already salty.
28 - Bake a second time at 375˚F approximately 2h to 2h30. Serve with hot bread, rice or pasta, and a green salad.
