Cassoulet


This is our not entirely traditional take on the famed dish originally from the Languedoc region, which includes charcuterie in the form of duck confit, sausages and pork belly. There's a bit of work involved, but you can prepare the confit duck and sausages ahead before they're braised in this spectacular feast. Serve it with a green salad dressed with Sherry vinaigrette, and start at least two days ahead to cure the duck and make the sausages.

You'll need

250 gm dried cannellini beans, soaked overnight in plenty of water 80 gm belly bacon, cut into lardons 1 small onion, finely chopped 1 tbsp olive oil 2 garlic cloves, crushed 400 gm canned tomato polpa or chopped canned tomatoes 350 ml chicken stock 1 rosemary sprig To serve: chopped flat-leaf parsley and crusty bread   Toulouse sausages 500 gm well-chilled pork shoulder, trimmed of sinew and cut into 10cm pieces 100 gm well-chilled pork back-fat, cut into 10cm pieces (see note) Large pinch of ground allspice 200 gm natural pork casing, soaked in warm water for 15 minutes, drained   Duck confit 4 duck Marylands 100 gm fine salt 2 garlic cloves, bruised 3 thyme sprigs 2 fresh bay leaves 4 cracked black peppercorns 760 gm duck fat, melted   Toasted crumbs 150 gm medium-coarse sourdough crumbs 1½ tbsp duck fat, or olive oil ¼ cup coarsely chopped flat-leaf parsley 1 garlic clove, crushed

Method

  • 01
  • For Toulouse sausages, place pork and back-fat in a bowl with 1 tsp sea salt flakes and ¼ tsp coarsely ground black pepper, toss to coat, cover and refrigerate overnight. Drain off liquid, pat meat and fat dry with paper towels, then cut into 1cm dice or pass through the coarse attachment of a mincer. Combine in a bowl with allspice and refrigerate until chilled (20-30 minutes). Transfer to a piping bag fitted with a 2cm nozzle. Carefully slide pork casing over nozzle, leaving enough casing to tie a knot at the end, then gently squeeze piping bag so sausage mixture begins to fill casing. Continue until casing is filled, leaving a small length at the end to tie off (you may need to do this in a couple of batches). Pinch casing at 10cm-12cm intervals. Carefully twist casing to form firm sausages, alternating twisting direction each time. Tie off end and hang in refrigerator over a tray to dry slightly and allow flavours to develop (at least 6 hours or overnight). Raw sausages will keep refrigerated for 3 days.
  • 02
  • For duck confit, place duck in a non-reactive container, add salt, garlic, herbs and peppercorns, turn to coat, cover and refrigerate overnight to cure. Preheat oven to 120C. Rinse duck, reserving garlic and herbs, pat dry with paper towels and place in a baking dish that holds it snugly. Pour duck fat over duck, add reserved herbs and cook in oven until meat is falling from the bone (2½-3 hours). Allow to cool completely in fat, then refrigerate until required. Duck confit will keep completely submerged in fat for a month.
  • 03
  • Drain cannellini beans, cover with plenty of water in a large saucepan, bring to a simmer and cook until tender (40-50 minutes). Drain.
  • 04
  • Preheat oven to 170C. Fry bacon and onion in olive oil in a wide casserole over medium-high heat until just golden brown, adding garlic in the last minute of cooking (10-12 minutes). Remove from pan and reserve. Fry sausages in casserole, turning occasionally, until browned all over (4-6 minutes). Remove and cut into large pieces. Add tomato and stock to casserole, bring to a simmer, then return onion mixture to casserole along with sausages, confit duck, beans and rosemary, and bring to a simmer. Transfer casserole uncovered to oven and cook until beans absorb the sauce and are very tender, and a crust forms on top (1-1½ hours).
  • 05
  • Meanwhile, for toasted crumbs, fry breadcrumbs in fat or oil in a frying pan over medium heat until golden and crisp (10-15 minutes). Add parsley and garlic, stir-fry until fragrant (1-1½ minutes), then scatter evenly over cassoulet along with flat-leaf parsley and serve with crusty bread and a simple green salad.
Note Pork back-fat will need to be ordered ahead from the butcher.

At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Full-bodied red grenache blend.

Featured in

Oct 2015

Recipes (10 )

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche

recipes

Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

recipes

Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×