Cassoulet

Tags: #classic-french #stew #beans Serving: 8 servings Total time: 18 hours

A slow-baked Southwest French casserole of white beans, duck confit, pork, and Toulouse sausage, layered and crusted for deep, luxurious flavor.

Ingredients

• 500 g dried white beans (Tarbais, lingot, or cannellini)
• 2000 ml cold water (for soaking)
• 1500 ml cold water (for cooking beans)
• 32 g fine sea salt, divided
• 150 g fresh pork rind (skin), rinsed
• 10 g parsley stems
• 4 g thyme sprigs
• 2 bay leaves (0.5 g)
• 900 g duck confit legs (about 4 legs)
• 600 g pork shoulder, cut into 4 cm cubes
• 200 g slab bacon or unsmoked pancetta, cut into 1 cm lardons
• 400 g fresh Toulouse or garlic pork sausage, cut into 5 cm lengths
• 200 g yellow onion, medium dice
• 150 g carrot, medium dice
• 100 g celery, medium dice
• 20 g garlic, minced
• 30 g tomato paste
• 250 ml dry white wine
• 1200 ml unsalted chicken stock
• 3 g freshly ground black pepper
• 100 g duck fat, divided
• 120 g fresh coarse breadcrumbs

Steps

1. Rinse the beans under cold water.
2. Combine beans, 2000 ml cold water, and 20 g salt in a nonreactive container.
3. Cover the container.
4. Refrigerate for 12 hours.
5. Heat the oven to 150°C.
6. Drain the beans.
7. Rinse the beans under cold water.
8. Place the beans in a large pot.
9. Tie parsley stems, thyme sprigs, and bay leaves into a bouquet garni.
10. Place the pork rind in the pot with the beans.
11. Add 1500 ml cold water to the pot.
12. Add the bouquet garni to the pot.
13. Bring the pot to a gentle simmer over medium heat.
14. Skim any foam from the surface.
15. Reduce the heat to low to maintain a gentle simmer.
16. Cook the beans until just tender, 60–75 minutes.
17. Turn off the heat.
18. Reserve 500 ml bean cooking liquid in a bowl.
19. Drain the beans.
20. Remove and discard the bouquet garni.
21. Transfer the pork rind to a cutting board.
22. Slice the pork rind into 2 cm-wide strips.