Castelnaudary Cassoulet

Name: Castelnaudary Cassoulet
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 T Duck Fat; 2 Garlic Sausages, 1/4" sliced; 2 Duck Legs, Confit, Shredded; 1 splash white wine; 1 Yellow Onion, Julienne; 2 1/2 c Chicken Stock, Unsalted; 4 Garlic Cloves, Smashed; 2 Roma Tomatoes, Diced; 1 lb Haricot Beans, Cooked; 2 T Fresh Parsley, Chopped; 1 Bouquet Garni (3 Parsley sprigs, 2 Rosemary sprigs, 1 Bay); 2 Heirloom Tomatoes, Concasse

Julio Cruz @cook_4783368

Central Valley, CA

This is a classic, original Cassoulet recipe from the village of Castelnaudary, France.

Julio Cruz @cook_4783368

Central Valley, CA

This is a classic, original Cassoulet recipe from the village of Castelnaudary, France.

Saved

Ingredients

60 mins

8 servings

3 TDuck Fat
2Garlic Sausages, 1/4" sliced
2Duck Legs, Confit, Shredded
1 splashwhite wine
1Yellow Onion, Julienne
2 1/2 cChicken Stock, Unsalted
4Garlic Cloves, Smashed
2Roma Tomatoes, Diced
1 lbHaricot Beans, Cooked
2 TFresh Parsley, Chopped
1Bouquet Garni (3 Parsley sprigs, 2 Rosemary sprigs, 1 Bay)
2Heirloom Tomatoes, Concasse

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Steps

60 mins

1

Take a dutch oven and grease it with the duck fat. Brown the sausage and duck confit.
2

Remove the meats, add the onions and garlic. Slightly caramelize, then deglaze with a touch of white wine.
3

Add beans and the meat. Stir for a minute.
4

Add chicken stock, Roma tomatoes, and chopped parsley. Bring to a simmer.
5

Add tomato concasse, bouquet garni and simmer on low for 1 hr to infuse the herb flavours.
6

Add portions to bowls, garnish with fresh thyme, and serve with french baguette!