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Cassoulet

Bean, Mixture:

2

quarts chicken broth

2

quarts water

2

pounds , (4 cups) dried white beans, picked over, soaked in water to cove

inches, overnight

1

(1/2-pound) piece salt pork, simmered in water to cover for 15 minutes and

drained

1

pound

smoked pork sausage, such as kielbasa, in 1-inch pieces

3

onions, halved lengthwise

3

garlic cloves, crushed lightly and left whole

1

teaspoon

crumbled dried thyme

1

bouquet garni composed of 4 parsley sprigs, 3 celery tops, the white and pale

green, part of 1 leek

5

slices lean bacon, chopped fine

1

pound

boneless pork loin, in 1-inch pieces

1

pound

boneless lamb shoulder, in 1-inch pieces

1

cup

finely chopped onion

1/2

cup

finely chopped celery

1

tablespoon

finely chopped garlic

1

cup

dry white wine

1

(28-ounce) can plum tomatoes, drained, (reserve 1/2 cup juice) and chopped

1

(4-pound) duck, cut into 8 pieces

About, 3 cups fine dry bread crumbs

1

Make the bean mixture: In a large heavy kettle combine the broth and the water

2

and bring the liquid to a boil. Stir in the beans, the salt pork, and the

3

sausage and bring the liquid to a boil, skimming the froth. Stir in the onions,

4

the garlic, the thyme, the bouquet garni, and pepper to taste and simmer the

5

mixture, uncovered, for 1 1/2 to 1 3/4 hours, or until the beans are tender.

6

Discard the salt pork, the onions, and the bouquet garni, strain the mixture

7

through a colander set over a large bowl, and in separate bowls reserve the bean

8

mixture and the broth. The bean mixture and the broth may be made 1 day in

9

advance and kept covered and chilled.

10

In a large skillet cook the bacon over moderate heat, stirring, until it is

11

crisp and transfer it with tongs to paper towels to drain. In the fat remaining

12

in the skillet brown the pork and the lamb over moderately high heat, turning

13

the pieces once, for 8 minutes and transfer the meat with a slotted spoon to a

14

large casserole. In the fat remaining in the skillet cook the onion, the celery,

15

and the garlic with salt and pepper to taste over moderately low heat, stirring

16

occasionally, until the vegetables are softened. Stir in the wine and boil the

17

mixture until the liquid is reduced by half. Stir in the tomatoes with the

18

reserved juice and the bacon and simmer the mixture, stirring occasionally, for

19

minutes. Transfer the mixture to the casserole and braise it, covered, in a

20

preheated 325 degree oven for 1 hour.

21

Arrange the duck pieces, skin sides down, on a rack in a roasting pan and broil

22

them under a preheated broiler about 4 inches from the heat for 10 minutes. Turn

23

the duck pieces and broil them for 10 minutes more, or until the juices run

24

clear and the meat is cooked through. Transfer the duck with tongs to a cutting

25

board and reserve 1/4 cup of duck fat.

26

In a 6-quart casserole layer 1/3 of the reserved bean mixture, 1/2 the braised

27

meat mixture, 4 pieces of duck, 1/2 remaining bean mixture, the remaining

28

braised meat mixture, the remaining duck pieces, and the remaining bean mixture.

29

Pour 6 cups of the reserved broth, skimmed of any fat, slowly over the mixture,

30

sprinkle the top with 2 cups of the bread crumbs, and drizzle it with 2

31

tablespoons of the reserved duck fat. Bake the cassoulet, uncovered, in the

32

middle of a 325 degree preheated oven for 30 minutes. Press the crumb layer

33

lightly into the cassoulet, top it with the remaining 1 cup crumbs, and drizzle

34

the top with the remaining 2 tablespoons duck fat. Bake the cassoulet for 1 3/4

35

hours more, until the crust is golden brown.

Servings: 8

Yield: 8 Servings

Nutrition Facts

Serving size: 1/8 of a recipe (11.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 11 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

276.87

Calories From Fat (26%)

71.34

% Daily Value

Total Fat 7.88g

12%

Saturated Fat 2.75g

14%

Cholesterol 126.98mg

42%

Sodium 406.48mg

17%

Potassium 612.95mg

18%

Total Carbohydrates 8.28g

3%

Fiber 1.33g

5%

Sugar 3.53g

 

Protein 35.85g

72%