Recipe 204

Name:

Recipe name and category: Cassoulet

No. of servings: 4

Preparation time:

Recipe ingredients and directions:

Ingredients:

6 oz duck confit meat, skinless, boneless

8 oz braised lamb meat, boneless

1 pork & garlic sausage such as “Cottechino” or “Toulouse”

4-1 oz pieces of lightly smoke bacon or “Ganciale”

1-1/2 lb “Tarbais”, “Coco Blanc”, or “Scarlet Runner” beans

1 cup bread crumbs

2 tbsp parsley, chopped

2 tbsp duck fat

For the stock:

½ cup duck fat

1 cup white wine

1 gallon lamb braising liquid or light veal stock

2 yellow onions, diced small

2 tbsp garlic, sliced

1 tsp fresh thyme

1 bay leaf

1 container “Pomi”

salt and pepper to taste

Soak the beans overnight in cold water. To cook, start the beans in cold water.

Bring to a boil, drain, then replace the cold water, bring to a boil again and simmer until the beans are tender.

In a large pot, heat the duck fat.

Sear the sausages and bacon on all sides in the duck fat. Remove.

Add the onions, garlic and thyme and cook until the onions start turning brown.

Add the white wine, stock and pomi.

Bring to a boil and season with salt and pepper.

Add the sausage, bacon and beans and cook on a simmer for ½ hour.

Remove the sausage and bacon and cut in service pieces.

Leave the beans in the broth. Check seasoning.

When ready to assemble, spread a layer of beans on the bottom of a baking dish.

Add the duck confit, braised lamb, sausage and bacon.

Cover with another layer of beans. Make sure the beans are wet but not swimming in broth. (You may have to add some broth during the baking if the beans dry out too much.)

Heat 2 tbsp duck fat and toast the bread crumbs and chopped parsley in it. Sprinkle on top and bake in a 350˚ oven for 45 minutes.

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