CASSOULET
Provided by Food Network
Categories main-dish
Time 4h27m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
- Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
- Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
- Preheat oven to 325 degrees F.
- Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
- Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.
ALL-DAY SLOW-COOKER CASSOULET
This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions similar to those listed below, and you can't lose.
Provided by Andrew Schloss
Categories Slow Cooker Lamb Sausage Duck Bean Breadcrumbs Soup/Stew
Yield Serves 12
Number Of Ingredients 20
Steps:
- Put the beans in a medium bowl, cover with about 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with water, and bring to a boil for 3 minutes. Remove from the heat and soak for 1 hour. Then drain.
- Meanwhile, cut the duck into 8 pieces: 2 breast halves, 2 drumsticks, 2 thighs, and 2 wings. Trim off all visible fat and excess skin and set the fat and skin aside. Season the duck pieces and lamb with the salt and pepper and set aside.
- Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat is in the pan, about 4 minutes. Remove the solid pieces of fat and skin and discard. Brown the duck in the hot fat on both sides, about 4 minutes per side, and set aside. Brown the lamb, about 4 minutes per side, and set aside. Brown the sausage pieces on all sides, about 3 minutes per side, and set aside.
- Add the onion and celery to the skillet and sauté until lightly browned, about 4 minutes. Add the garlic, nutmeg, Italian seasoning, and cloves and sauté until aromatic, about 1 minute. Add the wine and bring to a boil. Add the beef broth and tomatoes, return to a boil, and remove from the heat.
- To assemble the cassoulet:
- Layer the beans and meats, in alternating layers (4 of beans, 3 of meat), starting and ending with the beans. Pour the liquid over all, cover the cooker, and cook until the beans are tender, 8 to 10 hours on low.
- Preheat an oven to 350°F. Mix the breadcrumbs and parsley and scatter over the top of the cassoulet. Transfer the crock with the cassoulet to the oven and bake until the top is browned and bubbling, about 30 minutes. Serve immediately.
CHEAT'S FRENCH CASSOULET - CROCK POT OR LE CREUSET
This great Cheat's recipe has all the elements of a traditional French Cassoulet - assorted meats, beans, carrots, tomatoes, wine & tomatoes - but is very easy & does not include Confit d'Canard if you find that difficult to obtain. However, you need to get hold of high meat content sausages to give it a more authentic taste. I have given a few variations at the bottom of the recipe; this recipe works extremely well in a Crock pot as well as the more traditional Le Creuset casserole dishes. French comfort food at it's best! Serve with mashed potatoes & crisp Savoy Cabbage. This recipe can be easily doubled for bigger or hungry crowds of diners! NOTE on BEANS: I use tinned/canned beans or pre-soaked and cooked beans in this recipe; for uncooked beans, you will need to soak them overnight and then boil them; then increase the cooking time by about 15 minutes. This was posted as a "Cheat's" recipe, meaning cutting a few corners if you don't have time - i.e. use tinned beans!! P.S. I have a sausage recipe posted: Recipe #190045 that would work well with this recipe.
Provided by French Tart
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet - fry the bacon until nearly crisp & then add the onions, garlic, & carrots. Cook over a high heat until they are just soft on the outside & turning a golden colour. Drain well & remove from pan. Add to crock pot or Le Creuset casserole dish.
- Add sausages and brown - remove & add to onion mixture.
- Add pork chop pieces & brown - remove and add to above mixture.
- Make up chicken stock and add wine. Mix tomatoes in with stock & teaspoon of sugar.
- Pour stock and tomatoes over the cassoulet in crock pot or le creuset - add bouquet garni & give everything a good stir!
- Add the beans and stir well again.
- Sprinkle breadcrumbs on top and cook for up to 6 hours on high in crock pot or in le cresuet for 3 hours in a slow oven with the lid on, 150C/300°F.
- Half an hour before serving, take lid of le creuset to brown the top. It's difficult to brown in a crock pot, but it's not that essential to brown the top, as the reason behind the breadcrumbs is to soak up some of the juice & make a crust on top! If your crock pot is the type which you can put under the grill, then do so!
- Serve with mountains of fluffy mashed potatoes & stir-fried Savoy Cabbage.
- NOTE ON SAUSAGES:.
- Try to use very good quality high meat content sausages; in France Toulouse sausages are mainly used - they generally have a meat content of at least 85%. Good quality English style sausages are also good - I have a recipe posted for some English sausages: Recipe #190045.
- However, any kind of sausage can be used and in the past I have used: Choritzo, Italian Style, Chipolatas etc.
- The Pork chops can be replaced with chicken pieces, lamb steaks or Confit D'Canard - preserved duck, if you are lucky enought to have some!
Nutrition Facts : Calories 559.7, Fat 35.5, SaturatedFat 10.9, Cholesterol 84, Sodium 1002.5, Carbohydrate 27.7, Fiber 4, Sugar 10.4, Protein 23.1
EASY AND DELICIOUS SLOW COOKER CASSOULET
I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers - it melds overnight very well.
Provided by smart cookie
Categories World Cuisine Recipes European French
Time 4h45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
- Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
- Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.
Nutrition Facts : Calories 521.9 calories, Carbohydrate 52.9 g, Cholesterol 68.4 mg, Fat 18.9 g, Fiber 12.1 g, Protein 35.5 g, SaturatedFat 5.4 g, Sodium 641.2 mg, Sugar 4.7 g
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