Christmas Cassoulet Recipes

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Christmas Cassoulet image

A holiday open house is the perfect opportunity to serve this hearty, robust French dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 25

8 cups fresh white breadcrumbs
2 cups fresh flat-leaf parsley, finely chopped
10 cloves garlic, very finely chopped
1/3 cup duck fat
8 quarts (32 cups) homemade or store-bought low-sodium chicken stock
8 pounds Tarbais beans, washed and drained
9 sprigs fresh thyme
3 (5-pound) Peking ducks
Coarse salt and freshly ground black pepper
1 (10-pound) goose
10 fresh sage, leaves
2 (6-pound) bone-in legs of lamb, deboned and cut into 2-inch cubes, bones reserved
1 (6-pound) bone-in pork loin, deboned and cut into 1 1/2-inch cubes, bones reserved
1 cup duck fat, plus more as needed
2 1/2 pounds pancetta, cut into 1/2-inch cubes
5 pounds onions, chopped
8 cloves garlic, finely chopped
2 (32-ounce) cans whole plum tomatoes, drained
2 (750 mL) bottles dry white wine, such as Sauvignon Blanc
1 small bunch fresh flat-leaf parsley
4 leeks, light-green and white parts only, washed and chopped
5 whole cloves
4 carrots, peeled and cut into large pieces
4 fresh bay leaves
5 pounds garlic sausage


  • Evenly divide chicken stock and beans between 2 large stockpots. Bring both pots to a boil over medium-high heat. Reduce heat and let simmer for 20 minutes, skimming foam from surface as it rises. Remove pot from heat and let beans cool in liquid.
  • Preheat oven to 450 degrees. Fit 2 roasting pans with racks; set aside.
  • Remove thyme leaves from 3 sprigs of thyme. Season ducks, inside and out, with salt, pepper, and thyme leaves. Place two ducks on one rack in a roasting pan, and one duck on another. Add enough water to each roasting pan to come just below the bottom of the racks. Transfer both roasting pans to oven and roast for 45 minutes.
  • Fit another roasting pan with a rack. Season goose, inside and out, with salt, pepper, and sage. Using a fork, prick skin all over and place on rack in roasting pan. Add enough water to come just below the bottom of the rack. Transfer to oven; roast for 1 hour.
  • Place lamb and pork bones on a large rimmed baking sheet. Season with salt and pepper; transfer to oven and roast for 30 minutes.
  • Meanwhile, melt 1/4 cup duck fat in a large skillet over medium-high heat. Add lamb cubes, working in batches as necessary, and cook, turning, until browned on all sides; transfer to a plate and set aside. Add pork cubes, working in batches as necessary and adding 1/4 cup more duck fat, if needed, 1 tablespoon at a time (you may not need to use the full 1/4 cup). Cook, turning, until browned on all sides; transfer to a plate and set aside. Add pancetta to skillet, working in batches as necessary, and cook, stirring occasionally, until browned on all sides; transfer to a plate and set aside. Alternatively, melt 1/4 cup duck fat in each of 3 large skillets and, working in batches, brown meat separately in each skillet.
  • Drain fat from skillet; add 1/2 cup of duck fat to skillet and melt over medium-high heat. Add onions and garlic to skillet, in batches if necessary, and cook, stirring, until golden, about 10 minutes. Add tomatoes and 1 bottle of wine; let simmer for 15 minutes. Alternatively, if using 3 skillets, divide onion, garlic, tomato, and wine evenly among the 3 skillets. Transfer to stockpots with beans and their liquid, dividing evenly.
  • Remove breast meat from ducks and goose. Remove the legs of each and cut each leg into two pieces; remove bones from thighs. Cut breast and thigh meat into bite-size pieces and set aside. Remove wings and set aside along with drumsticks. Cover meat, wings, and drumsticks and refrigerate overnight. Using a cleaver, halve carcasses; set aside.
  • Place 2 large layers of cheesecloth on work surface. Repeat with another 2 layers of cheesecloth to make 2 separate cheesecloth stacks. Evenly divide duck and goose carcasses, roasted bones, parsley, leeks, carrots, cloves, bay leaves, and remaining 6 sprigs thyme between cheesecloth stacks. Wrap and tie with kitchen twine to enclose. Add one to each pot with beans and add enough water to cover beans by 2 inches. Place pots over medium-high heat; simmer until beans are almost tender, about 1 1/2 hours. Beans should be covered by 2 inches of liquid at all times; if liquid begins to reduce, add water as necessary. Remove from heat and remove as much excess liquid from beans as you can; transfer liquid to an airtight container and refrigerate overnight. Let bean mixture cool for 1 hour; transfer to refrigerator and refrigerate, uncovered, overnight.
  • The next day, preheat oven to 350 degrees. Place beans over medium-high heat; bring to a simmer. Remove cheesecloth packets and discard. Skim fat from the surface of reserved bean liquid and divide evenly between the two pots of beans.
  • In a Dutch oven that holds at least 18 quarts, alternately layer the beans with remaining bottle of wine and a mixture of the reserved cubed lamb, pork, pancetta, duck, and goose, seasoning between each layer with salt and pepper. Top the mixture with the reserved duck and goose drumsticks and wings.
  • Make the Topping: In a medium bowl, mix together breadcrumbs, parsley, garlic; season with salt and pepper. Drizzle with duck fat and stir to moisten. Sprinkle evenly over to cover. Transfer Dutch oven to oven and bake until a light-brown crust has formed, 2 to 3 hours.
  • About 1 hour before you are ready to serve, place sausages in a high-sided skillet; add enough water to skillet to cover sausages by three-quarters. Bring water to a simmer over medium-high heat; cook, turning, about 35 minutes. Cover skillet and continue cooking until sausage is cooked through, about 10 minutes more. Remove sausage from casings and cut on the bias into 1/2-inch slices. Top cassoulet with garlic sausage and serve.


Traditional Cassoulet image

Cassoulet is a traditional French bean stew with pork, duck confit, and sausage. It takes some time to prepare, but it's very doable even if it's your first time!

Provided by Sally Vargas

Categories     Entree     Dinner     Ingredient

Time 11h55m

Yield 10

Number Of Ingredients 17

2 pounds dried flageolet, great northern beans, or navy beans
1 tablespoon plus 1 teaspoon kosher salt, divided
1 (14.5-ounce) can diced tomatoes
1 1/2 cups dry white wine
1 yellow onion, roughly chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
4 sprigs fresh thyme, tied together with kitchen twine
6 to 8 cloves garlic, unpeeled
4 duck whole leg confit , excess fat trimmed off
6 slices (6 ounces) thick-cut bacon, cut into 1/2-inch pieces
1 1/2 pounds pork shoulder, cut into 1 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
1 pound sweet Italian sausages
1/2 baguette or 4 slices crusty sourdough bread, torn into small pieces
2 tablespoons duck fat (rendered from browning the confit) or olive oil
2 tablespoons chopped parsley, for garnish


  • Preheat the oven: Set an oven rack to the center and preheat the oven to 300°F.
  • Bake the cassoulet: Cover the Dutch oven with a lid and set it in the oven. Bake for 1 hour and 30 minutes without opening the lid.

Nutrition Facts : Calories 1005 kcal, Carbohydrate 90 g, Cholesterol 136 mg, Fiber 21 g, Protein 62 g, SaturatedFat 14 g, Sodium 3226 mg, Sugar 7 g, Fat 42 g, UnsaturatedFat 0 g


Cassoulet image

Provided by Food Network

Categories     main-dish

Time 4h27m

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds dried Navy, Tarbais, or Great Northern beans, soaked overnight in the refrigerator
1/2 pound unsmoked bacon, ventreche, or pancetta, in 1 piece
6 ounces fresh pork rind or fatback, in 1 piece, rinsed well
10 cloves garlic
1 medium onion, halved, plus 1 medium onion, halved
1 carrot, coarsely chopped
1 bouquet garni: 5 parsley sprigs, 3 celery leaves, 1 sprig thyme, 1 bay leaf, 5 whole cloves, and 10 peppercorns, tied in cheesecloth
10 cups water
4 confit duck legs
3 cups duck and veal demi-glace, dissolved in 3 cups water
2 large tomatoes, peeled, seeded and chopped
Coarse salt and freshly ground black pepper
4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, then halved crosswise
1/2 pound fresh garlic sausage, cut into 8 slices
1/4 cup rendered duck fat, melted


  • 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.


How to Make Cassoulet image

Provided by Melissa Clark

Number Of Ingredients 0


  • We may think of it as decadent, but cassoulet is at heart a humble bean and meat stew, rooted in the rural cooking of the Languedoc region. But for urban dwellers without access to the staples of a farm in southwest France - crocks of rendered lard and poultry fat, vats of duck confit, hunks of meat from just-butchered pigs and lambs - preparing one is an epic undertaking that stretches the cook. The reward, though, may well be the pinnacle of French home cooking.Cassoulet does take time to make: there is overnight marinating and soaking, plus a long afternoon of roasting and simmering, and a few days on top of that if you make your own confit. However, it is also a relatively forgiving dish, one that welcomes variation and leaves room for the personality of the cook - perhaps more than any other recipe in the canon. As long as you have white beans slowly stewed with some combination of sausages, pork, lamb, duck or goose, you have a cassoulet.The hardest part about making a cassoulet when you're not in southwest France is shopping for the ingredients. This isn't a dish to make on the fly; you will need to plan ahead, ordering the duck fat and confit and the garlic sausage online or from a good butcher, and finding sources for salt pork and fresh, bone-in pork and lamb stew meat. The beans, though, aren't hard to procure. Great Northern and cannellini beans make fine substitutes for the Tarbais, flageolet and lingot beans used in France.Then give yourself over to the rhythm of roasting, sautéing and long, slow simmering. The final stew, a glorious pot of velvety beans and chunks of tender meat covered by a burnished crust, is well worth the effort.
  • Named for the cassole, the earthenware pot in which it is traditionally cooked, cassoulet evolved over the centuries in the countryside of southwest France, changing with the ingredients on hand and the cooks stirring the pot.The earliest versions of the dish were most likely influenced by nearby Spain, which has its own ancient tradition of fava bean and meat stews. As the stew migrated to the Languedoc region, the fava beans were replaced by white beans, which were brought over from the Americas in the 16th century.Although there are as many cassoulets as there are kitchens in the Languedoc, three major towns of the region - Castelnaudary, Carcassonne and Toulouse - all vigorously lay claim to having created what they consider to be the only true cassoulet. It is a feud that has been going on at least since the middle of the 19th century, and probably even longer.In 1938, the chef Prosper Montagné, a native of Carcassonne and an author of the first version of "Larousse Gastronomique," attempted to resolve the dispute. He approached the subject with religious zeal, calling cassoulet "the god of Occidental cuisine" and likening the three competing versions to the Holy Trinity. The cassoulet from Castelnaudary, which is considered the oldest, is the Father in Montagné's trinity, and is made from a combination of beans, duck confit and pork (sausages, skin, knuckles, salt pork and roasted meat). The Carcassonne style is the Son, with mutton and the occasional partridge stirred in. And the version from Toulouse, the Holy Spirit, was the first to add goose confit to the pot.The recipe for cassoulet was codified by the "États Généraux de la Gastronomie" in 1966, and it was done in a way that allowed all three towns to keep their claims of authenticity. The organization mandated that to be called cassoulet, a stew must consist of at least 30 percent pork, mutton or preserved duck or goose (or a combination of the three elements), and 70 percent white beans and stock, fresh pork rinds, herbs and flavorings.That settled the question of which meats to use. But there are two other main points of contention that still inspire debate: the use of tomatoes and other vegetables with the beans, and a topping of bread crumbs that crisp in the oven. Julia Child chose to do both, as we do here. "The Escoffier Cookbook" and "Larousse Gastronomique" give some recipes that include the tomatoes, vegetables and bread crumbs, and some that omit them. The beauty of it is that if you make your own cassoulet, you get to decide.Above, "The Kitchen Table" by Jean-Siméon Chardin (1699-1779).
  • Casserole dish You will need a deep casserole dish that holds at least eight quarts, or a large Dutch oven, to bake the cassoulet. If you use a Dutch oven, you won't need the cover. The cassoulet needs to bake uncovered to develop a crisp crust.Baking sheets All of the ingredients for a cassoulet are cooked before being combined and baked again. The meat can be cooked in any number of ways; here, the pork and lamb stew meat is roasted on rimmed baking sheets so that it browns.Large pot The beans and garlic sausage (or kielbasa) are cooked in a large pot before they are added to the casserole, though you could use a slow cooker or pressure cooker, if you have one. You will also need a second small pot for simmering the salt pork.Wirecutter, a product recommendations website owned by The New York Times Company, has guides to the best Dutch ovens and baking sheets.
  • This slow-cooked casserole requires a good deal of culinary stamina. But the voluptuous combination of aromatic beans with rich chunks of duck confit, sausage, pork and lamb is worth the effort. Serve it with a green salad. It doesn't need any other accompaniment, and you wouldn't have room for one anyway.
  • The hardest part of making a cassoulet may be obtaining the ingredients. Beyond that, it helps to think of cooking and building it in stages. Once you've gathered and prepared the components (the meat, beans, salt pork, sausage, duck confit and bread crumb topping), assembling the dish is just a matter of layering the elements.• You can use any kind of roasted meats for a cassoulet, and the kinds vary by region. Substitute roasted chicken, turkey or goose for the duck confit, bone-in beef for the lamb and bone-in veal for the pork. Lamb neck is a great substitute for the bone-in lamb stew meat, and you can use any chunks of bone-in pork, like pork ribs, in place of the pork stew meat. (The bones give the dish more flavor, and their gelatin helps thicken the final stew.)• Do not use smoked sausages in the beans, or substitute smoked bacon for the salt pork. The smoky flavor can overwhelm the dish, and it is not traditional in French cassoulets. If you can't find salt pork, pancetta will work in its place, and you won't need to poach it beforehand.• You can buy duck confit at gourmet markets or order it online. If you'd prefer to make it yourself, this is how to do it: Rub 4 fresh duck legs with a large pinch of salt each. Place in a dish and generously sprinkle with whole peppercorns, thyme sprigs and smashed, peeled garlic cloves. Cover and let cure for 4 to 24 hours in the refrigerator. When ready to cook, wipe the meat dry with paper towels, discarding the garlic, pepper and herbs. Place in a Dutch oven or baking dish and cover completely with fat. (Duck fat is traditional, but olive oil also works.) Bake in a 200-degree oven until the duck is tender and well browned, 3 to 4 hours. Let duck cool in the fat before refrigerating. Duck confit lasts for at least a month in the refrigerator and tastes best after sitting for 1 week.• Don't think the meat is the only star of this dish. The beans need just as much love. You want them velvety, sitting in a trove of tomato, stock and rich fat. Buy the best beans you can, preferably ones that have been harvested and dried within a year of cooking. The variety of white bean is less important than their freshness.• Bread crumbs aren't traditional for cassoulet, but will result in a topping with an especially airy and crisp texture. Regular dried bread crumbs, either bought or homemade, will also work.• When you roast the meat, leave plenty of space between the chunks of meat so they brown nicely. More browning means richer flavor. You can also use leftover roasted meat if you have them on hand.• The bouquet garni flavors both the beans and the bean liquid, which is used to moisten the cassoulet as it bakes. To make one, take sprigs of parsley and thyme and a bay leaf and tie them together with at least 1 foot of kitchen string. Tuck the bay leaf in the middle of the bouquet and make sure you wrap the herbs up thoroughly, several times around, so they don't escape into the pot.• Feel free to use a slow cooker or pressure cooker for the beans. Add the garlic sausage (or kielbasa) about halfway through the cooking time. It doesn't have to be exact, since the sausage is already cooked; you're adding it to flavor the beans and their liquid.• Use a very large skillet, at least 12 inches, for sautéing the sausages and finishing the beans before you layer them into the casserole dish. • In this recipe, the beans are finished in a tomato purée, which reduces and thickens the sauce of the final cassoulet. But you can substitute a good homemade stock for the purée. You'll get a soupier cassoulet, but it's just as traditional without the tomatoes.• The salt pork is layered in strips into the bottom of the baking dish. Then, while cooking, it crisps and turns into a bottom crust for the stew. So it is important to slice it thinly and carefully place it in a single layer on the bottom of the dish (and up the sides, if you have enough). Don't overlap it very much, or those parts won't get as crisp.• The reserved bean liquid is added to the cassoulet for cooking, and its starchiness is what keeps the stew thick and creamy. Using stock instead would make for a soupier but still delicious cassoulet.• You create a substantial top crust with crunch by repeatedly cracking the very thick layer of bread crumbs as the cassoulet cooks, and by drizzling the topping with bean liquid, which browns and crisps up in the heat. It's best to crack the topping in even little taps from the side of a large spoon. You are looking to create more texture and crunch by exposing more of the bread crumbs to the hot oven and bean liquid, which should be drizzled generously and evenly.• If you like you can skip the bread crumbs entirely, which is just as traditional. The top will brown on its own, but there won't be a texturally distinct crust.• You do not have to make the cassoulet all in one go. You can break up the work, cooking the separate elements ahead of time and reserving them until you are ready to layer and bake the cassoulet. Or assemble the cassoulet in its entirety ahead of time, without bread crumbs, and then top and bake just before serving.
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Cassoulet for Today image

French cassoulet is traditionally cooked for hours. This version of the rustic dish offers the same homey taste in less time. It's easy on the wallet, too. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 18

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 teaspoons olive oil, divided
1 large onion, chopped
1 garlic clove, minced
1/2 cup white wine or chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 cans (15 ounces each) cannellini beans, rinsed and drained
1/4 pound smoked turkey kielbasa, chopped
3 bacon strips, cooked and crumbled
1/2 cup soft whole wheat bread crumbs
1/4 cup minced fresh parsley
1 garlic clove, minced


  • Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken on both sides. Remove from pan., In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return to a boil., Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes longer., Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. Toss bread crumbs with parsley and garlic; sprinkle over top. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.

Nutrition Facts : Calories 394 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 736mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 8g fiber), Protein 33g protein. Diabetic Exchanges


Cassoulet image

Cooking is not always about simplicity and ease. Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve. There is no greater one than cassoulet. I developed the recipe that follows at the shoulder of Phillipe Bertineau, the chef at Alain Ducasse's Benoit bistro in New York City: rich and creamy, sticky with duck and pork, brightly spiced, with an astonishing depth of flavor. Feel free to tweak the list of ingredients to match what you can find in the market, but if you can manage the Tarbais beans and the duck fat for the confit, you really won't be sorry. Start the preparation on the evening before you have a day off. A few hours of cooking the next day yields a dinner of remarkable heft and deliciousness, one that pairs well with red wine and good friends.

Provided by Sam Sifton

Categories     dinner, casseroles, main course

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 28

2 1/4 cups Tarbais beans, approximately 3/4 pound, or substitute Great Northern beans or other large white beans, picked over to remove stones
1 teaspoon baking soda
3 unsmoked pork hocks, sometimes sold as ''knuckles''
1 pound salted pork belly, sometimes sold as ''salt pork,'' skin removed and reserved, sliced into 6 portions
2 pig ears (optional)
3 duck legs
1 teaspoon French four-spice powder, or substitute 1/2 teaspoon ground white pepper and a healthy pinch each of ground cloves, ground ginger and ground nutmeg
1 pinch ground cardamom
1 pinch ground coriander
1 pinch ground nutmeg
1 pinch sweet paprika
1 pinch cayenne pepper
2 tablespoons kosher salt
1 tablespoon ground white pepper
1 quart duck fat or as much as you can find, plus 1-2 pounds best available lard
3 whole heads of garlic
2 bay leaves
1 sprig thyme
1 sprig rosemary
4 pods star anise
1 bouquet garni (1 celery rib, 1/2 peeled carrot, 1/2 medium-size peeled onion, 1/2 head garlic, 6-8 sprigs of parsley, either wrapped together with butcher's twine or put in a cheesecloth sachet)
6 fresh pork garlic sausages
3 small carrots, trimmed, peeled and diced, approximately 2 cups
2 ribs celery, trimmed, peeled and diced, approximately 2 cups
1 small celery root, trimmed, peeled and diced, approximately 2 cups
1 medium-size turnip, trimmed, peeled and diced, approximately 2 cups
1 small rutabaga, trimmed, peeled and diced, approximately 2 cups
2 tablespoons tomato paste


  • Put beans in a large bowl, and cover with cold water, then add baking soda, and allow to soak overnight.
  • Place the pork hocks, sliced pork belly, reserved pork skin and, if using, the pig ears into a stockpot, and fill with water to cover them by several inches, then set over high heat to come to a boil. Let the meats and skin blanch for 5 to 6 minutes, then remove from the water and allow to cool. Put the slices of pork belly on a plate, then dice the pork skin and, if using, julienne the pig ears, and add these to the plate. Cover, and place in the refrigerator overnight.
  • Now turn to the cooled pork hocks and the duck legs. In a small bowl, combine four-spice powder with ground cardamom, ground coriander, additional nutmeg, paprika, cayenne, salt and pepper, and stir to combine. Use this spice mixture to season the duck legs and the cooled pork hocks, then put them on a platter, cover and place in the refrigerator overnight.
  • Heat oven to 350. Melt the duck fat or duck fat and lard in a heavy, oven-safe pot deep enough to hold the duck legs, pork hocks and the three heads of garlic, then add the meats and the garlic to it, along with the bay leaves, thyme, rosemary and star anise, then place in the oven to simmer for approximately an hour and a half, or until both the duck and the pork are cooked tender and soft and the heads of garlic have almost collapsed. Remove the meats and the garlic from the fat, and allow to cool slightly. (Strain and reserve the perfumed duck fat for another use - more duck confit, say, or to cook potatoes. It will keep in the refrigerator, covered, for quite some time.)
  • Drain soaked beans. Put around 5 quarts of water in a large, heavy-bottomed pot, then add the beans, along with the bouquet garni, and bring it to a boil over high heat. Lower heat to a simmer, and cook until the beans are softening but not cooked through, approximately 30 minutes. Reserve the beans and cooking liquid separately. Discard bouquet garni.
  • Meanwhile, return pot to medium heat, and add to it 2 tablespoons of the reserved duck fat. When it shimmers, add the garlic sausages to the pot, and sauté until lightly browned, approximately 5 minutes, then remove and reserve. Add the diced carrots, celery, celery root, turnip and rutabaga to the pot, and sweat them slowly in the fat, stirring often, until they begin to soften, approximately 10 minutes. Add the partly cooked beans to the pot, along with the reserved diced pork skin and the ears if you're using them, then the tomato paste, and stir to combine.
  • As the vegetables sweat, remove the bones from the cooled pork hocks, and squeeze the heads of garlic to release the garlic confit within. Add both to the bean pot.
  • Add enough of the reserved bean-cooking water to the bean pot to just cover the beans, then nestle the duck legs, the sausages and the slices of pork belly on top of the beans. Put the pot in the oven to simmer for 30 minutes to an hour, or until the beans are cooked through.
  • Increase oven heat to 450, and cook until the beans are bubbling and crusted around the edges and the meats are deeply crisp on top (about 10-15 minutes). Let rest 10 minutes or so before serving.


Chef John's Cassoulet image

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

1 pound Tarbais beans, or other white beans, soaked overnight
3 quarts seasoned chicken stock or broth
4 ounces pancetta, cut into 1/4-inch dice
2 bay leaves
1 teaspoon black peppercorns
6 sprigs thyme
6 unpeeled garlic cloves, cut in half
Reserved bones from duck confit and pork, if available
12 ounces fresh pork shoulder or chop, cut into 2-inch pieces
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 ½ pounds Toulouse sausages, or other garlic pork sausage
2 duck leg confit
1 cup diced onion
½ cup diced carrot
½ cup diced celery
¼ cup tomato paste
¾ cup white wine
1 teaspoon salt
2 cups plain dry bread crumbs
½ cup chopped Italian parsley, plus more for garnish
2 tablespoons rendered duck fat
2 tablespoons melted butter
1/4 cup cooking liquid


  • 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

More about "christmas cassoulet recipes"

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2015-12-11 Cassoulet cooked in a dutch oven. Duck Confit: If you want to include duck, you can: A) order fresh duck legs online ( duck legs) and make …
Estimated Reading Time 7 mins

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2016-12-05 Preheat the oven to 350 degrees F. Add the bacon back into the pot, along with the thighs, sausage, beans, tomatoes, and wine. Season with …
Author Dede Wilson

2022-05-10 Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are almost tender but retain a slight bite, about 45 minutes. Break crust with a spoon and shake pot gently to redistribute.

Raymond Blanc's rustic cassoulet is rich and warming – slow cooking at its best. Lighter Cassoulet. A star rating of 4.5 out of 5. 6 ratings. This traditionally rich, slow-cooked, French casserole is made healthier with lean gammon steak and pork shoulder for a hearty, warming meal . Cassoulet of bacon & Toulouse sausage with confit pheasant. A star rating of 4.8 out …

2019-04-24 Preheat oven to 300°F. Season chicken liberally on skin sides with kosher salt and black pepper. Set aside. In a large skillet over medium high heat add the oil and brown the pork belly pieces. When golden brown and crispy, remove with slotted spoon and set aside.

8 quarts (32 cups) homemade or store-bought low-sodium chicken stock; 8 pounds Tarbais beans, washed and drained; 9 sprigs fresh thyme; 3 (5-pound) Peking ducks

2022-03-08 Brown the chicken legs in the skillet. Then transfer them to the bowl. Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish. Cover with a lid or foil and bake the casserole for 25 minutes.

White Bean Cassoulet. (0) 11. A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic ... Showing 1 - 15 of 15 recipes.

Preheat the oven to 375F/190C. Render (melt) the duck fat in the saucepan until clear. After seasoning with the black pepper (not too much), place the duck legs in the clean, ovenproof casserole. Nestle the thyme, rosemary and garlic in with it, …

Cut sausage into small pieces and add to beef. Add can of tomatoes until bubbly. Pour in wine, cooking to boil off alcohol (about 5 minutes). Sprinkle soup mix; stir well and cook slowly until meat is tender. (If using pressure cooker, cook on high for 15 minutes and let cool down.) Add green beans and let cook for 7 to 8 minutes.

2021-12-14 To avoid cracking, boil them over high heat and add salt about 3/4 of the way into the cooking time." The layered cassoulet will then roast in the oven (with cooking liquid ladled in as a moistener) for 2-3 hours, resulting in a rich, casserole-like stew that will warm up even the coldest winter night.

Bring to a boil. Prick the sausage with the tip of a knife and place in the saucepan. Add the duck, sausages, chops, parsley, and carrots. Cover with the beans and tomatoes. Bake for about 3 hours, uncovered. Fifteen minutes before the end of cooking, sprinkle with the breadcrumbs and brown under broiler.

When the cassoulet is nearing completion, melt the butter in a medium saucepan over medium heat. Add the panko and toast until lightly brown. Season with salt and pepper and remove. The cassoulet should be ready when the pork easily pulls apart with a fork. At this point increase the oven temperature to 400°F.

2022-06-08 10. Scalloped Potatoes. Of course, if you prefer your potatoes thin and slightly crispy on the edges to thick and tender, you may want to go with scalloped potatoes instead. These are perfect for people who love the complimentary tastes of cheese, onions, and garlic. 11. John Wayne Casserole.

2021-11-25 In castelnaudary, you will find pork and duck confit. Roast vegetable cassoulet recipe bbc good food. 2 confit duck legs · 2 tbsp fat from the confit duck · 2 garlic cloves, finely chopped · 1 large shallot, finely chopped · 2 tbsp roughly chopped fresh rosemary .

Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom. Finish the cassoulet: Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to …

2015-12-23 Place a layer of the beans in a large pot. Add the ham hock, carrot, celery, ventrèche or pancetta, onion studded with cloves, and garlic. Cover the ingredients with the remaining bean and add water to cover. Bring to a boil and reduce to a simmer. Cook until the beans just start to get tender, about 90 minutes.

2021-12-10 Thanks to fresh green beans, an easy homemade cream sauce and crispy onion topping, this green bean casserole recipe is healthier and more delicious than traditional recipes that use canned soup, beans and onions. Plus, the slow cooker saves you time cooking at the stove. Make sure to use fresh green beans, as frozen green beans will become mushy.

2015-02-06 Cover with cold water. Bring to a boil for 15-20 minutes then drain the beans and lardons in a colander in the sink discarding the cooking water. Heat the oven to 120C / 250F. Return the dutch oven to the stove top over medium-low heat. Add the duck / goose fat and sweat the celery, onion, carrot and garlic for 5 minutes.

2017-09-21 Step 26. Add breadcrumbs to pot and cook, stirring often, until golden in spots and starting to crisp, about 5 minutes. If breadcrumbs seem very dry or …

2020-01-29 Bake the cassoulet for 1 1/2 hours. Arrange a rack in the middle of the oven and heat the oven to 325ºF. Uncover the cassoulet and bake for 1 1/2 hours, breaking the crust with a spoon and moistening the surface at least twice. If the beans look dry, add spoonfuls of extra bean-cooking liquid or chicken broth.

Preheat oven to 400 degrees. Pour cassoulet into an ovenproof 9x13 baking dish. In a bowl, combine the breadcrumbs, parsley, butter, and remaining garlic. Spread evenly over the cassoulet and place in the oven, baking uncovered for …

Add the onions, red pepper, and garlic. Cook, stirring occasionally, until the onions are softened, about 6 minutes. Add 1/2 cup of water and bring to a boil, scraping up the browned bits on the bottom of the pan. Stir into the chicken mixture. Add the beans and stir well.

2021-11-10 27 Best Christmas Casseroles - Festive Christmas Casseroles. 1. 27 Delicious Graduation Cake Ideas. 2. Best Father's Day Gifts for Dads From Their Sons. 3. 53 Genius Ways to Throw a Better Backyard Barbecue. 4. Your Yard Needs These Perennial Flowers and Plants.

2017-12-18 500g ricotta or silken tofu. 1 lemon. 1 Preheat the oven to 200C/400F/gas 6. Pop the squash on a baking tray with some salt and pepper and a …

2013-09-04 Peel the garlic cloves, leaving them whole. At this point, preheat the oven to 120C / 250F. Heat the goose fat or olive oil in a 26cm (5½ quart) flameproof casserole over medium heat. Add the pork shoulder and brown for about 8 minutes. Lower the heat to low and then add the onions, celery, carrots and garlic cloves.

Dec 6, 2014 - Christmas Cassoulet With Breadcrumbs, Fresh Flat Leaf Parsley, Garlic, Duck Fat, Store Bought Low Sodium Chicken Stock, Beans, Fresh Thyme, Ducks ...

2012-11-20 Meats from the same livestock and waterfowl are used in the Reveillon menu’s cassoulet. Nesbit adds a pig’s trotter to the beans to add an extra depth of flavor, removing it when the beans are cooked. The duck confit legs are baked in a slow oven with thyme and garlic overnight and duck sausages are prepared in-house.

2020-12-19 6 ounces pancetta, diced (see cook’s note) 3 smoked boneless center-cut pork chops, about 1 pound. 3 tablespoons olive oil, divided use. 1 …

2020-03-09 Shred the cooked chicken and add it to the skillet, along with canned beans, broth, and a bit of vegetable oil. Bring it all to a simmer, then transfer to a …

Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, about 1 hour, until thickened and the vegetables are tender.Heat oven to 400° F. In a bowl, combine the breadcrumbs, parsley, butter, and remaining garlic. Sprinkle …

Put the beans in a large saucepan with the bouquet garni, onion, garlic and salt pork or pork bones. Add 2-3 litres of cold water (or half water and half unsalted chicken stock), bring to the boil and then simmer for 1 hour. Heat the clarified butter in a frying pan. Cut the lamb into 8 pieces and brown in the butter.

2022-01-24 Add bread crumbs and grated Parmesan cheese and toast until nicely brown. Remove from skillet and set aside. Add oil to pan and brown chicken pieces on both sides. Season with salt and pepper. Remove onto a plate. Preheat oven to 350 degrees Fahrenheit. Add sausage to pan and brown for 4 to 5 minutes, stirring often.

First take an AGA cast-iron casserole or medium sized pan, add 2-3 tbsp olive oil followed by the sliced onion, whole garlic cloves, finely sliced celery, and fennel if using and fennel seeds. Cook on the simmering plate or in the roasting oven on the floor, until soft and browned, stirring occasionally. Move the pan to the boiling plate, pour ...

How To make Christmas Cassoulet. Ingredients 1 1/2 pound beef cubes 1/2 pound italian sausage 16 oz tomatoes, can 3 tablespoon onion soup mix 1/2 cup dry wine (optional) 1 1/2 cup small pasta shells, cooked 1 pkg italian green beans, frozen (10 oz.) Directions: Brown beef cubes in small amount of vegetable oil. At same time, cook sausage for 5 minutes, to remove some …

2020-11-02 Sweet Potato Casserole with Pecans. This convenient sweet potato casserole with pecan topping calls for canned sweet potatoes, so preparation time is minimal. The nutty brown sugar topping adds a bit of crunch. —Anita Briner, Etters, Pennsylvania. Go to Recipe.

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2021-11-10 Directions. In a large bowl, cover beans with water and stir in salt. Add more water if needed to ensure beans are covered by at least 2” of water. Let soak overnight or …

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