>Larry Swain requests:
>
>Does anyone have a good cassoulet recipe they'd like to share?
cassoulet
[ka-soo-LAY]
A classic dish from France's Languedoc region consisting of white beans and
various meats (such as sausages, pork and preserved duck or goose). The
combination varies according to regional preference. A cassoulet is covered
and cooked very slowly to harmonize the flavors.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
CASSOULET
Active time: 1 1/4 hr Start to finish: 12 hr (includes soaking beans)
1 lb dried white beans (preferably Great Northern)
8 1/4 cups cold water
2 cups beef broth
1 tablespoon tomato paste
2 cups chopped onion (3/4 lb)
3 tablespoons finely chopped garlic (6 large cloves)
1 (3-inch) piece celery, cut into thirds
3 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
3 whole cloves
3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves
1/4 teaspoon whole black peppercorns
1 (14-oz) can stewed tomatoes, puréed or finely chopped with juice
4 confit duck legs* (1 3/4 lb total)
1 to 2 tablespoons olive oil (if necessary)
1 lb cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into
1/3-inch-thick slices
2 cups coarse fresh bread crumbs (preferably from a baguette)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Special equipment: an 8-inch square of cheesecloth; kitchen string; a 4 1/2- to
5-quart casserole dish (3 to 4 inches deep)
Soak and cook beans:
Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours.
Drain in a colander.
Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold
water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme,
bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a
bundle with string to make a bouquet garni. Add bouquet garni to beans, then
reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to
1 hour. Stir in tomatoes with juice and simmer until beans are just tender,
about 15 minutes more.
Prepare duck and sausage while beans simmer:
Remove all skin and fat from duck legs and cut skin and fat into 1/2-inch
pieces. Separate duck meat from bones, leaving it in large pieces, and transfer
meat to a bowl. Add bones to bean pot.
Cook duck skin and fat with remaining 1/4 cup cold water in a 10-inch heavy
skillet over moderate heat, stirring, until water is evaporated and fat is
rendered, about 5 minutes. Continue to cook, stirring frequently, until skin is
crisp, 3 to 6 minutes more. Transfer cracklings with a slotted spoon to paper
towels to drain, leaving fat in skillet. (You should have about 1/4 cup fat; if
not, add olive oil.)
Brown sausage in batches in fat in skillet, then transfer to bowl with duck
meat, reserving skillet.
Preheat oven to 350°F.
Make bread crumb topping:
Add remaining tablespoon garlic to fat in skillet and cook over moderate heat,
stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden,
about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon
salt, 1/4 teaspoon pepper, and cracklings.
Assemble casserole:
Remove bouquet garni and duck bones from beans and discard, then stir in
kielbasa, duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon
pepper.
Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat
and beans should be level with liquid; if they are submerged, ladle excess
liquid back into pot and boil until reduced, then pour back into casserole
dish.) Spread bread crumb topping evenly over cassoulet and bake, uncovered, in
lower third of oven, until bubbling and crust is golden, about 1 hour.
Cooks' note:
€¢ Cassoulet can be assembled (but not baked) 1 day ahead. Cool casserole
before adding topping, then top and chill, loosely covered. Let stand at room
temperature 30 minutes before baking.
Gourmet
December 2002
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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