Cooking Instructions
- 1
If using fresh duck or goose, put in the oven now at 180 C, and follow the rest of the steps up to step 7 while it's cooking.
- 2
Gently fry the diced carrot, red onion, celery and garlic in a little oil until softened and just starting to brown.
- 3
Add the dried herbs to the fried veg
- 4
Add the wine and simmer until reduced by half.
- 5
Add the beans and tomatoes with their juice. Simmer until reduced by half.
- 6
While the mixture simmers, whiz the bread with some olive oil and a sprinkling of dried thyme in a food processor to make bread crumbs. If you haven't got a food processor then just finely chop or pick into little croutons and mix with the olive oil and thyme by hand. Or, if you have a pack of breadcrumbs, use those.
- 7
Lay the sausages and duck or goose on top of the veg and bean mixture, and place the oily breadcrumbs in the gaps between the meat, and cook in the oven until the meat is browned and there is only a small amount of liquid left, around 40 mins.
- 8
To include some greens, serve with some steamed and seasoned cabbage or green beans, and a glass of red.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Cassoulet Cassoulet
The word "Cassoulet" comes from the cassole, a glazed earthenware pot made in Issel near Castelnaudary. Cassoulet is a classic recipe from the Occitanie region of France.Toulouse, Carcassonne, and Castelnaudary all claim to be the birthplace of this dish. According to legend, Cassoulet was created during the Hundred Years' War. During a siege of Castelnaudary by the English, the townspeople, facing famine, pooled together what they had to feed the city's soldiers: beans and various meats were simmered together in a large bowl.- The Castelnaudary Cassoulet is considered the original version, made with duck confit and pork.- In Toulouse, it is made with Toulouse sausages and confit.- In Carcassonne, the confit is replaced with partridge.
Translated from Cookpad France -
Cassoulet Cassoulet
This is a unique recipe because I used large Morteau sausages (not from the Southwest of France—they come from Belfort), but that's what I had on hand and needed to use them up. The key to this recipe is respecting the resting times, which gives the beans an exceptional tenderness and allows the flavors to infuse.
Translated from Cookpad France -
Cassoulet Cassoulet
All the cassoulets I had eaten in my life came from a can. I wanted to take on the challenge myself—even though it takes a lot of prep, it's totally worth it! You can find my homemade chicken broth and duck confit recipes in my other posts. Now, this dish, which has my family's seal of approval, has become a tradition: birthday cassoulet!
Translated from Cookpad France -
Cassoulet Gratin Cassoulet Gratin
Omie is a committed food brand. We offer only high-quality products that respect the environment, producers, and your health. The best version of your essentials. Find us at https://www.omie.fr/#/
Translated from Cookpad France -
sig's Cassoulet ( Meat and Bean Bake) sig's Cassoulet ( Meat and Bean Bake)
everybody ate theirs, that is what it all about :positive :ohyeaah
-
Toulouse-Style Cassoulet Toulouse-Style Cassoulet
A good cassoulet is worth the effort! Ideally, start it on Friday to enjoy on Sunday.
Translated from Cookpad France -
Simple French Country Cassoulet(Lamb Stew with Beans andSausage) Simple French Country Cassoulet(Lamb Stew with Beans andSausage)
The French have perfected the art of making stews. I don't recall where I found this recipe, but it has been a winter staple of mine for over 35 years.#GoldenApron23
-
Castelnaudary Cassoulet Castelnaudary Cassoulet
This is a classic, original Cassoulet recipe from the village of Castelnaudary, France.
-
My Gers-Style Cassoulet My Gers-Style Cassoulet
Cassoulet is a classic dish from the Southwest of France, especially from Toulouse, Castelnaudary, and Carcassonne, each claiming to be its birthplace. Here in Gers, a region known for duck and confit, we also make this delicious white bean stew. Even if it’s not the original recipe, it’s still absolutely delicious!White beans, confit, and Toulouse sausage slowly simmer together in a dish called a cassole, which gives cassoulet its name. Traditionally, it’s cooked for a long time at a low oven temperature, and it’s said you should break the crust that forms on top of the beans at least seven times before the dish is ready.
Translated from Cookpad France -
Quick and Easy Cassoulet (Baked Bean Casserole) Quick and Easy Cassoulet (Baked Bean Casserole)
Since fall has been officially declared (even though we are still in the 90s here in Florida) my thoughts immediately went to making a hearty bean casserole. A cassoulet is comfort food that would appeal to both American and French culture. In France, cassoulet would be a hearty dish of duck and pork and white beans; in America, the dish would feature a more tomato-based dish with pork as the main meat. I combined the essence of both to make my own American version of cassoulet with chicken as the main meat accented with fresh Polish pork sausage and bits of ham. The sausage and ham provided the salt and Herbs de Provence give the dish it’s unique flavor. Garlic was essential so the flavor came from the fresh Polish sausage and the fire-roasted tomatoes with garlic. This is an absolutely delicious meal!
More Recipes
Comments