Cassoulet White Bean Casserole With Pork Lamb And Duck Part 2 Recipes

CASSOULET (WHITEBEAN CASSEROLE WITH PORK, LAMB, AND DUCK) PART 1

Steps:

• Make the bean mixture: In a large heavy kettle combine the broth and the water and bring the liquid to a boil. Stir in the beans, the salt pork, and the sausage and bring liquid to a boil, skimming the froth. Stir in the onions, the garlic, the thyme, the bouquet garni, and pepper to taste and simmer the mixture, uncovered, for 1 1/2 to 1 3/4 hours, or until the beans are tender. Discard the salt pork, the onions, and the bouquet garni, strain the mixture through a colander set over a large bowl, and in separate bowls reserve the bean mixture and the broth. (the bean mixture and the broth can be made a day in advance and kept covered and chilled). In a large skillet cook the bacon until crisp and transfer it with tongs to paper towels to drain. In the fat remaining in the skillet brown the pork and the lamb over moderate high heat, turning the pieces once, for 8 minutes and transfer the meat with a slotted spoon to a large casserole. In the fat remaining in the skillet cook the onion, the celery, and the garlic with salt and pepper to taste over moderately low heat, stirring occasionally, until the vegetables are softened. Stir in the wine and boil the mixture until reduced by half. Stir in the tomatoes with reserved liquid and bacon and simmer the mixture, stirring occasionally, for 5 minutes. Transfer the mixture to casserole and braise it, covered, in a preheated 325 deg f oven for 1 hour. SEE PART TWO!

WHITE BEAN CASSOULET

Steps:

• Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
• Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
• Combine all ingredients in a food processor and puree until smooth.
• Preheat the oven to 400 degrees F.
• Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.

PORK AND WHITE BEAN CASSOULET

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork, onion and garlic powder in skillet 3 to 4 minutes, stirring occasionally, until pork is brown.
• Stir in kielbasa, tomatoes, chili sauce, thyme and frozen green beans. Heat to boiling over medium heat. Cover and boil 5 minutes, stirring occasionally.
• Stir in great northern beans. Cover and cook 8 to 10 minutes, stirring occasionally, until green beans are tender. Sprinkle with parsley.

CASSOULET (FRENCH STEW MADE WITH DUCK AND SAUSAGE)

Steps:

• Preheat the oven to 400 degrees F. FOR THE BEANS: In a large saucepan, melt the butter. Saute the onions and celery for 4 minutes, or until they are slightly wilted.
• Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours.
• FOR THE MEATS: In a large oven proof skillet, over medium high heat, combine the flour and oil. Stirring constantly, make a medium brown roux.
• Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted.
• Add the duck legs and sausages and cook for 3 minutes on each side.
• Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes.
• FOR THE GRATINE: In a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Mix well. When the bean/meat mixture is cooked, spoon the gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and add garnishments.

CASSOULET

Steps:

• The night before cooking, marinate the meat and soak the beans. For meat: In a large bowl, combine all ingredients except fat and toss to combine. Cover and refrigerate overnight. For beans: In a large bowl, combine beans, 1 teaspoon salt and enough cold water to cover by 4 inches. Cover and let sit overnight.
• The next day, roast the meat: Heat oven to 325 degrees. Pour fat over meat in the bowl and toss to coat. Spread meat in one even layer on a rimmed baking sheet, leaving space between each piece to encourage browning (use two pans if necessary). Top meat with any fat left in bowl. Roast until browned, about 1 hour, then turn pieces, cover with foil, and continue to roast until soft, another 1 1/2 hours. Remove meat from baking sheet, then scrape up all browned bits stuck to the pan. Reserve fat and browned bits.
• Meanwhile, cook the beans: Drain beans, add them to a large stockpot and cover with 2 inches water. Add bouquet garni, celery, carrot, 2 garlic cloves, 2 teaspoons salt and the pepper. Stick whole clove into the folds of the onion half and add that as well. Bring to a boil and then simmer over medium heat, stirring often, until beans are cooked through, 1 to 1 1/2 hours, adding garlic sausage after 30 minutes. When beans are cooked, remove bouquet garni and aromatics, including vegetables. Reserving cooking liquid, drain the beans and sausage.
• While beans are cooking, bring a medium pot of water to a boil and add salt pork. Simmer for 30 minutes, remove and let cool. Cut off skin, then slice pork into very thin pieces and reserve.
• Heat a very large skillet (at least 12 inches) over medium heat and add a drizzle of duck or other fat. Add fresh pork sausages and cook until well browned on all sides, about 20 minutes. Remove to a plate and reserve, leaving any sausage fat in skillet.
• In same skillet over medium-high heat, add 1/4 cup of the reserved fat and the browned bits from the roasted meat. Add diced onions, carrots and celery, and cook until softened, about 10 minutes. Add 9 whole garlic cloves and cook until fragrant, another 2 to 4 minutes. Add tomato purée, season with salt to taste, and simmer until thickened to a saucelike consistency, 5 to 10 minutes, if necessary. Add cooked beans and stir to combine. Remove from heat and reserve.
• Assemble the cassoulet: Heat oven to 375 degrees. In a large Dutch oven, lay salt pork pieces in an even layer to cover the bottom of the pot. Add a scant third of the bean and garlic sausage mixture, spreading evenly. Top with half of the roasted meat pieces, 2 pork sausages and 2 duck legs. Add another scant third of the bean mixture, and top with remaining meat, sausages and duck legs. Top with remaining beans, spreading them to the edges and covering all meat. Pour reserved bean liquid along the edges of the pot, until liquid comes up to the top layer of beans but does not cover. Sprinkle bread crumbs on top and drizzle with 1/4 cup duck fat.
• Bake until crust is lightly browned, about 30 minutes. Use a large spoon to lightly crack the crust; the bean liquid will bubble up. Use the spoon to drizzle the bean liquid all over the top of the crust. Return to oven and bake 1 hour more, cracking the crust and drizzling with the bean liquid every 20 minutes, until the crust is well browned and liquid is bubbling. (The total baking time should be 1 1/2 hours.) Remove from oven and let cool slightly, then serve.

LAMB CASSOULET

Steps:

• Rinse beans under running water. Place in large pot with salt pork and bacon; add cold water to cover. Bring to boil and cook 3 minutes. Strain through colander and rinse.
• Return beans, salt pork and bacon to clean pot. Add 6 cups cold water. Stud whole onion with cloves and add to beans. Add carrot, bay leaf, thyme and 2 cloves peeled garlic. Cover and simmer very gently until beans are tender, about 1 to 1 1/2 hours.
• Remove carrot, onion and garlic from beans and discard. Set pot aside.
• Season shanks with salt. Heat duck fat in casserole or Dutch oven and brown meat on all sides. Remove from pan with slotted spoon; set aside. Add chopped onions, chopped garlic and tomato paste to pan, mixing well. Return shanks to pan and fit saucisson, salt pork and bacon around them. Pour beans and their liquid over. Cover partway and cook over low heat for 1 hour.
• Heat oven to 400 degrees. Remove meats from beans. Discard salt pork. Cut lamb and bacon into chunks and slice saucisson into 6 thick pieces. Season well with pepper. Season beans with salt as needed.
• Using slotted spoon, remove half the beans from the casserole. Arrange meats over beans remaining in pan. Spread remaining beans over the meats.
• Cover casserole and bake 1 1/2 hours. Uncover casserole, raise oven setting to 450 degrees and cook until a crust forms on top of the beans, about 20 minutes.

LAMB AND PORK CASSOULET

Steps:

• Saute onion and garlic in oil.
• Add lamb and pork.
• Saute 5 minutes until cooked though.
• Combine everything in a small deep oven safe dish.
• Bake uncovered 350 30 minutes.
• HINTS: for those who like more beans & less meat Add another can of beans & half as much meat. Just use a tad more water.
• If you liked it or hated it please let me know -- .

CASSOULET (WHITE BEAN CASSEROLE WITH PORK, LAMB AND DUCK) PART 2

Steps:

• (follows part 1) Arrange the duck pieces, skin side down, on a rack in a roasting pan and broil them under a preheated broiler about 4 inches from the heat for 10 minutes. Turn the duck pieces and broil them 10 minutes more, or until the juices run clear and the meat is cooked through. Transfer the duck with tongs to a cutting board and reserve 1/4 cup of the duck fat. In a 6 quart casserole layer one third of the reserved bean mixture, half the braised meat mixture, 4 pieces of duck, half the remaining bean mixture, the remaining braised meat mixture, the remaining duck pieces, and the remaining bean mixture. Pour 6 cups of the reserved broth, skimmed of any fat, slowly over the mixture, sprinkle the top with 2 cups of bread crumbs, and drizzle it with 2 tablespoons of the reserved duck fat. Bake the Cassoulet,uncovered, in the middle of a preheated 325deg. f. oven for 30 minutes. Press the crumb layer lightly into the cassoulet, top it with the remaining 1 cup of crumbs, and drizzle the top with the remaining 2 tablespoons of duck fat. Bake the cassoulet for 1 3/4 more, or until the crust is golden brown.