Cassoulet
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Cassoulet
  Cassoulet    Confit    Beans    Bacon  
Last updated 6/12/2012 12:44:38 AM. Recipe ID 4144. Report a problem with this recipe.
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      Title: Cassoulet
 Categories: Casseroles, Main dish
      Yield: 6 Servings
 
      1 lb White beans (great northern
           -or navy)
      2 oz Slab bacon, cut into
           -small pieces
      4 oz Piece of smoked ham
      1 lg Onion, coarsely chopped
      2    Cloves garlic, chopped
           Bouquet garni (see note)
      3 tb Peeled, seeded, and chopped
           -tomatoes (2 medium fresh
           -or use canned)
      1 qt Chicken stock or water
           -(enough to cover beans)
      4    Thighs confit de canard
           -(see note)
      1 lb Sweet sausages
    1/2 lb Lamb cut into 1-inch cubes
           (from the leg, neck,
           -shoulder, or breast)
      1 c  Dry bread crumbs
    1/4 c  Finely chopped fresh parsley
      2 tb Melted sweet butter
 
  ****Soak the beans overnight in cold water. Change water and rinse
  often. In a large, heavy saucepan or kettle, combine the beans,
  bacon, ham, onion, garlic, bouquet garni, tomatoes, and enough
  chicken stock or water to just cover the beans. Bring to a boil over
  moderately high heat. Reduce heat and simmer until beans are soft but
  not mushy, 45 to 60 minutes. (Cooking time varies according to
  variety and age of beans.) ****Brown confit as directed on package or
  until crisp and golden. Cook and brown sausages. Saute lamb in a
  small amount of cooking oil or butter until brown. Drain all meats on
  paper towels. ****In a large, oven-proof casserole, arrange the
  pieces of confit to fit the bottom snugly. Spoon over a layer of
  beans. Cover with lamb and add another layer of beans. Add the
  sausages and top with the remaining beans. ****Preheat oven to 425
  degrees. Combine the bread crumbs and parsley. Sprinkle over the top.
  Dribble with melted butter and set in the middle of the preheated
  oven. Cook until top is browned and golden, about 30 minutes. Add a
  cup of water or two around the edges during cooking to moisten, if
  desired. Serve right from the pot while hot. Serves 4 to 6. ****Note:
  Make the bouquet garni of sprigs of fresh thyme and parsley tucked
  inside a thick piece of leek and secured with kitchen string. This
  makes it easy to remove at the end of cooking when all of the flavor
  has been released. An alternative is to tie herbs in a small piece of
  cheesecloth, which can be lifted out. ****Note: Confit de canard is
  duck preserved in its own fat.  While once impossible to find outside
  France, this delicacy is now available in some fancy food stores or
  by mail order. Ambitious cooks might want to try their hand at making
  their own. The somewhat laborious procedure is described in many
  classic French cookbooks.
 




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Recipe ID 4144 (Apr 03, 2005)

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