Bistro-Style Cassoulet

Ingredients

• White beans (Quantity not specified)
• 2 Carrot (Cut into pieces)
• 1 Bouquet garni
• 0.5 Onion
• 1 gousse Garlic
• Salt (Add at the end of cooking the beans; quantity not specified)
• Lamb neck (Quantity not specified)
• Toulouse sausage (Quantity not specified)
• Garlic sausage (Quantity not specified)
• Pork (Cut not specified; quantity not specified)
• Pork belly (Quantity not specified)
• Duck leg (Quantity not specified)
• Olive oil (A little, for the casserole)
• Tomato paste (A little; quantity not specified)
• Stock (For deglazing; quantity and type not specified)
• Breadcrumbs (A little, to sprinkle over the cassoulet)

Steps

1. 1

   Cook the white beans with the two pieces of carrot, the bouquet garni, the half onion, and the garlic clove to flavor them. Add salt at the end of cooking. The cooking time and method for the beans are not specified.

2. 2

   Heat a casserole with a little olive oil until very hot.

3. 3

   Sear the six meats—lamb neck, Toulouse sausage, garlic sausage, pork, pork belly, and duck leg—in the hot casserole until browned and they have developed fond.

4. 4

   Remove the pieces of meat from the casserole.

5. 5

   Add a little tomato paste to the casserole.

6. 6

   Deglaze with stock, scraping up the fond from the bottom of the casserole.

7. 7

   Add the cooked white beans to the casserole with the meats.

8. 8

   Cover and bake at 180 °C for approximately 2 hours.

9. 9

   Sprinkle a little breadcrumbs over the cassoulet, then return it to the oven for 5 minutes.

10. 10

    Serve when the cassoulet has formed a small crust and is gently bubbling around the edges.

Notes

The quantities of the beans, meats, oil, tomato paste, stock, and breadcrumbs are not specified. The initial cooking of the beans and the precise order for returning the meats to the dish are not detailed in the source.

Nutrition per serving

• main course
• French cuisine
• oven-baked
• cassoulet
• meat-rich