Cassoulet From Toulouse
Cassoulet Confit Pork
Last updated 6/12/2012 1:12:35 AM. Recipe ID 40602. Report a problem with this recipe.
Title: Cassoulet from toulouse
Yield: 6 Servings
1 lb Boneless pork butt
1 Ham hock
3 c White cannellini beans
1 lb Fatback or slab bacon; in
4 tb Duck fat; (available at
-specialty butcher shops)
1 lg Spanish onion; in 1/2" dice
2 md Carrots; in 1/2" dice
24 Cloves garlic; unpeeled
4 oz Jambon de Bayonne
5 c Chicken stock; plus 1 cup
3 Legs duck confit; split at
4 oz Salt pork; in 1/2" cubes
6 Toulousestyle sausages
-(fresh garlic; sausages)
1/4 c Fresh bread crumbs
Soak the beans 4 hours in cool water.
Boil the sausage 4 minutes and cool.
Cut pork butt into 1 inch cubes, season with salt and pepper and set
aside for 2 hours. Poke needle holes in ham hock, season and set
aside. Drain beans, cover with fresh water and bring to a boil. Lower
heat and simmer 15 minutes.
Blanch fatback cubes in boiling water for 2 minutes. Place in 2
gallon soup pot with duck fat and place over medium heat. Add onion,
carrots, garlic and Jambon and cook until light golden brown, about 7
to 9 minutes. Add pork butt and ham hock and cook until lightly
browned, about 8 to 10 minutes. Add stock and bring to boil. Lower
heat, simmer 1 hour, covered. Add beans and simmer 1 hour more. Allow
to cool overnight.
Scrape fat off confit legs and place 2 tablespoons in 12inch saute
pan with salt pork and place over medium heat. Cook until salt pork
pieces are lightly browned, about 7 to 8 minutes. Place fat pieces
and liquid into a food processor and blend until smooth. Add to beans
and place beans in a large pot over medium heat. Remove ham hock and
roughly cut meat into 1/2 inch cubes.
Preheat oven to 300 degrees F.
In a 6 quart crockery casserole, lay 1/3 of the bean pork mixture.
Sprinkle with ham hock pieces and cover with 1/3 of bean pork
mixture. Lay duck pieces over beans. Saute Toulouse sausages in a
nonstick pan until golden brown and lay, still hot, over duck and
beans. Place remaining beans over everything and add remaining cup of
stock. Sprinkle with bread crumbs and bake 1 to 11/2 hours until
crispy golden brown on top and serve.
Yield: 6 servings
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