Cassoulet «Façon» Toulousain
A hearty and authentic cassoulet from Toulouse, featuring duck confit, pork, sausages, and white beans. Slowly baked to perfection, this dish captures the essence of French country cooking.
Nutrition Facts
Per Serving: Calories: 780 kcal, Fat: 45 g, Sodium: 950 mg, Carbohydrate: 55 g, Protein: 45 g
Descriptions
This Cassoulet “Façon” Toulousain is a classic dish from southwest France, known for its rich and hearty combination of confit duck, pork, lamb, sausages, and white beans.
Traditionally, it was made with fava beans, but white beans such as Tarbais or lingots are now commonly used. The ingredients are slow-cooked in a terracotta casserole, which gives the dish its name. This recipe embodies the comfort and tradition of French cuisine, perfect for large gatherings.
Directions
1- Prepare the beans (15 min + soaking time):
- Wash and soak the white beans for a few hours.
- Rinse and blanch them briefly if they are not fresh.
- Cook the beans with carrots, onions studded with cloves, bouquet garni, blanched pork belly, and pork rind tied into a bundle.
- Simmer the beans slowly, keeping them whole. About 20 minutes before the end of cooking, add a blanched garlic sausage for extra flavor.
2- Cook the meats (15 min):
- In a large pan, heat some duck fat and brown the duck confit. Set it aside, keeping it warm.
- Brown lamb shoulder and pork neck pieces in the same fat. Partially drain the fat, then add chopped onions, sweat them without browning.
- Add crushed garlic and peeled, seeded tomatoes, then deglaze with 1.5 liters of the bean cooking liquid or chicken stock.
- Add bouquet garni, season, and cook covered in the oven for 1 hour to 1 hour 20 minutes at a low heat.
3- Assemble the cassoulet (12 min):
- Rub two large earthenware dishes (cassoles) with garlic and coat the sides with a little duck fat.
- Layer the bottom with pork rind, followed by a layer of beans. Add alternating pieces of duck confit, lamb, pork, garlic sausage, and some sauce. Top with another layer of beans.
- Sprinkle breadcrumbs over the top and drizzle with duck fat.
4- Bake (1 h 30 to 2 h)
- Place the casseroles in a low oven (250°F) for 1.5 to 2 hours.
- Break the crust that forms on top and mix it into the beans. Add more cooking liquid if necessary. Repeat this process a second time, then place the Toulouse sausages on top and let them cook until crispy and golden.
5- Serve (3 min):
Serve the cassoulet hot, placing the dish on a table with a trivet.
Note's
- Alternative proteins: You can substitute lamb with pork or use veal for a different variation of the cassoulet.
- Resting time: Allow the cassoulet to rest for 10-15 minutes before serving, which helps enhance the flavors.
- Storage: Cassoulet can be stored in the fridge for up to 3 days, and its flavor will improve over time. Reheat gently before serving.
Ingredients
- 0.88 lb white Tarbais, lingots, or cocos beans
- 0.35 lb carrots, sliced
- 0.35 lb onions, studded with 2 cloves
- 1 bouquet garni
- 2 cloves of garlic
- 0.44 lb salt pork belly, blanched
- 0.35 lb pork rind
- 0.44 lb garlic sausage, blanched
- 4 duck confit legs
- 0.09 lb duck fat
- 1.76 lb lamb shoulder or pork neck, cut into 2 oz pieces
- 0.35 lb onions, finely chopped
- 4 cloves of garlic
- 0.88 lb tomatoes, peeled and chopped
- 1 bouquet garni
- 1.5 quarts bean cooking liquid or chicken stock
- 0.88 lb Toulouse sausages
- 2 cloves of garlic (for the dish)
- 0.09 lb breadcrumbs
- Salt and pepper to taste
