CASSOULET D'ARTAGNAN
This delicious recipe is courtesy of Ariane Daguin.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 18
Steps:
- Place beans in a large bowl; cover with water and let soak overnight.
- Drain beans and place in a large earthenware casserole or enameled cast-iron Dutch oven along with ventreche, garlic, 1 onion, and carrot. Wrap parsley, celery leaves, thyme, bay leaf, cloves, and peppercorns in a piece of cheesecloth and tie to form a bouquet garni. Place bouquet garni into the casserole and cover with 10 cups water.
- Place casserole over high heat and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until beans are just tender, about 1 hour. Drain, discarding onion and bouquet garni, and return to casserole. Add remaining onion, duck legs, and tomatoes. In a medium bowl, stir together demi-glace with 4 cups water, and add to casserole. Season with salt and pepper and place casserole over medium-high heat; bring to a boil. Reduce heat to a simmer, and cook until duck legs are tender when pierced with a fork, about 15 minutes.
- Drain mixture into a colander set over a bowl; reserve cooking liquid. Cut ventreche into 1/2-inch square pieces; set aside. Cut each duck leg in half at the joint; set aside.
- Preheat oven to 325 degrees. Season beans with 1 teaspoon salt and pepper. Place half of the beans in the casserole. Add ventreche, duck legs, duck, and garlic sausages; cover with remaining beans. Pour reserved cooking liquid over top and drizzle with duck fat. Cover, and bake until heated through and bubbling, about 2 hours. Cassoulet may be cooled and refrigerated at this point for up to 3 days. Bring to room temperature before proceeding.
- Increase temperature to 400 degrees. Uncover casserole, and bake until top is browned, about 20 minutes.
CHEF JOHN'S CASSOULET
Cassoulet takes a lot of time and ingredients (some hard to find) and uses lots of pots and pans. So why make it? That's easy. Cassoulet is one of the most delicious dishes you'll ever have. Plus, it's great for honing your observational skills, since no two cassoulet are the same, and the times I give are only a guide.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 12h12m
Yield 8
Number Of Ingredients 24
Steps:
- Rinse soaked beans and drain.
- Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
- Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
- Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
- Preheat oven to 350 degrees F (175 degrees C).
- Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
- Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
- Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
- Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
- Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
- Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
- Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.
Nutrition Facts : Calories 712.1 calories, Carbohydrate 64 g, Cholesterol 107.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 44.8 g, SaturatedFat 10.3 g, Sodium 2342.6 mg, Sugar 6.2 g
CHEF JOHN'S QUICK CASSOULET
We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
- Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
- Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
- Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
- Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
- Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
- Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
- Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
- Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
- Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.
Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g
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- Place beans in a large non-reactive container(s) and cover with cool water by several inches. Leave them to soak at room temperature overnight, checking the water level every so often as the beans will absorb quite a bit of water.
- Drain beans then add them to a large, heavy pot along with the ventrèche, garlic, carrots, and bouquet garni. Press the pointed end of each clove into the outside of the onion, add to pot.
- Drain the bean mixture. Discard onion and bouquet garni. Remove ventrèche, cut into 1/2-inch cubes and set aside. Season beans with 1 teaspoon of salt and freshly ground black pepper.
- In a medium skillet over high heat, sear duck and Armagnac sausages until just browned. Remove from the pan, cut into thirds and set aside.
- Lightly grease a large casserole (8-9 quarts), preferably earthenware or enameled cast-iron, with duck fat on the bottom and sides. Place half of the bean mixture in casserole.
- Stir tomato paste into demi-glace/water mixture, mix well until dissolved. Pour evenly over the beans then drizzle with the remaining duck fat.
- Bake until hot and bubbling, about 2½ hours, checking occasionally to make certain the beans are not drying out. (See Ariane’s Recipe Tips below).
- NOTE: Cassoulet may be prepared ahead up to this point, then cooled and refrigerated up to 3 days. Remove from the refrigerator and bring up to room temperature before proceeding.
- Increase (or preheat) oven to 400 degrees F. Bake cassoulet until the top is nicely browned and a crust has formed, about 45 minutes. If at this point, cassoulet is not heated through, cut open the crust, and pour in an additional ½ cup of water and/or demi-glace, and continue to cook until hot all the way through.
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