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Cassoulet
Cassoulet
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Prep Time:
390 minutes
Cook Time:
150 minutes
Total Time:
540 minutes
Classic French Cassoulet: A hearty mix of pork, duck, and sausage, topped with crispy breadcrumbs.
Ingredients:
  • 215g bean
  • 9.20 gm olive oil
  • 500g pork belly, cut into 2cm pieces
  • 200g speck, cut into batons
  • 2 (about 150g) garlic sausages
  • 2 duck marylands or breast fillets
  • 2 brown onions, coarsely chopped
  • 1 sprig thyme
  • 1 sprig rosemary
  • 400g can chopped tomatoes
  • 1l chicken stock
  • 105g breadcrumbs
  • 30g butter, melted
Instructions:
  • In a medium bowl, generously cover the beans with cold water and let them soak overnight.
  • Preheat oven to 140°C. Heat oil over high heat in a large casserole pan. Brown one-third of the pork by cooking and stirring for 5 minutes. Transfer to a bowl and repeat with remaining batches.
  • In a hot pan, cook the speck for 2 minutes until nicely browned, then transfer to a bowl. Cook the sausages for 5 minutes until browned all over, then slice them thickly on a diagonal.
  • Sear the duck for 4-5 minutes on each side until beautifully browned, then transfer to a bowl. Next, cook the onion and garlic until soft, for about 5 minutes. Add in the pork, speck, sausage, duck, thyme, and rosemary. Drain the beans and stir them in along with the tomato and stock. Lastly, take it off the heat.
  • Preheat the oven and bake the duck marylands covered until tender. Remove the duck, flake with forks, and return to the cassoulet. Mix breadcrumbs and butter, then sprinkle over the cassoulet. Bake uncovered until the top is crisp and golden. Serve hot from the oven.

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