cassoulet

Cassoulet

This delicious duck dish is fancy enough to impress your friends while equally simple enough to serve up as a family supper. Made with classic French ingredients like Toulouse sausages, garlic, cannellini beans and fresh thyme, this dish is packed full of delicious flavours.

Cassoulet is a rich, slow-cooked casserole containing meat, pork skin and white beans, originating in southern France. It is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. Wikipedia

cassoulet

Cassoulet

richard
0 from 0 votes
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Course
Cuisine French
Servings 6
Calories 1128 kcal

Ingredients
  

  • Duck or goose fat
  • 6 Toulouse sausages
  • 4 Celery sticks
  • 3 Carrots
  • 2 Onions halved and sliced
  • 6 Confit duck legs
  • 2 Garlic cloves crushed
  • 200 g Lardons
  • 2 Cans chopped tomatoes
  • 150 ml Red wine
  • 1 tsp Caster sugar
  • 1 tsp Dried chilli flakes
  • 1 Bay leaf
  • 4-5 Bushy sprigs fresh thyme
  • 400 g Can cannellini beans in water drained and rinsed
  • 400 g Can butter beans in water drained and rinsed
  • Freshly ground black pepper

For the garnish

  • Handful fresh flatleaf parsley
  • ½ Large orange zest only, finely grated

Instructions
 

  • Brush a large non-stick frying pan with the sunflower oil, using the tip of a pastry brush. Add the sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned on all sides.
  • Meanwhile, trim the celery and peel the carrots and cut them into diagonal slices about 1.5cm/½in thick.
  • Preheat the oven to 180C/350F/Gas 4.
  • Add the onions to the frying pan and cook with the sausages for 6-8 minutes, stirring regularly until softened and lightly browned.
  • Trim the chicken thighs of any visible fat – we find a good pair of kitchen scissors does the job well – then cut the thighs in half.
  • Add the garlic and chicken pieces to the pan with the sausages and onions and cook for 3-4 minutes, turning the chicken twice until coloured all over.
  • Transfer everything to a large flameproof casserole dish.
  • Stir in the gammon, celery, carrots, tomatoes, red wine and 300ml/½ pint cold water, then sprinkle over the caster sugar and chilli flakes. Stir in the bay leaf and thyme and season with lots of ground black pepper.
  • Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes.
  • Take the casserole out of the oven and stir in all the beans. Cover with the lid again and put the dish back in the oven for another 30 minutes.
  • Just before the cassoulet is ready, prepare the garnish. Chop the parsley roughly and toss with the orange zest in a small bowl.
  • Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the zesty parsley garnish on each one.

Notes

Adapted from a recipe by The Hairy Bikers

Nutrition

Calories: 1128kcalCarbohydrates: 49gProtein: 83gFat: 64gSaturated Fat: 19gFiber: 13gSugar: 7g
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