Cassoulet

Prepare to indulge in the hearty and satisfying flavors of this classic French dish, Cassoulet. With its origins in the south of France, this recipe brings together an array of ingredients, including tender beans, succulent meats, and aromatic herbs, all cooked to perfection. Each bite is a symphony of flavors that will transport you to the rustic countryside of France.

Get ready to savor the rich and comforting flavors of this traditional French cassoulet. With its slow-cooked beans, tender meats, and a crispy breadcrumb crust, this dish is a culinary masterpiece that will transport you to the charming French countryside. Serve it as the centerpiece of a gathering or simply enjoy it as a comforting family meal. Bon appétit!

INGREDIENTS:

• 10 tbsp. duck fat or olive oil
• 1 lb. dried great northern beans
• 2 onions, chopped
• 16 cloves garlic, smashed
• 2 large ham hocks
• 2 carrots, chopped
• 1⁄2 lb. pancetta, cubed
• 1 lb. pork shoulder, cut into 1″ cubes
• 4 sprigs thyme
• 4 sprigs oregano
• 1 cup whole peeled canned tomatoes
• 3 bay leaves
• 2 cups chicken broth
• 1 cup white wine
• 1 lb. pork sausages
• 4 confit duck legs (optional)
• 2 cups bread crumbs

INSTRUCTIONS:

1. Soak the great northern beans in a 4-qt. bowl filled with 7 1⁄2 cups of water overnight, allowing them to soften and expand. In a 6-qt. pot, heat 2 tbsp. of duck fat over medium-high heat. Add half of the garlic, onions, and carrots, and cook until they are lightly browned, approximately 10 minutes. Add the ham hocks, drained beans, and the water they were soaked in. Bring to a boil, then reduce heat and simmer until the beans are tender, which usually takes around 1 1⁄2 hours.
2. Transfer the ham hocks to a plate and let them cool. Remove the meat from the hocks, discarding the skin, bones, and gristle. Chop the meat and add it to the cooked beans. Set aside.
3. In a 5-qt. Dutch oven, heat 2 tbsp. of duck fat over medium-high heat. Add the pork cubes and brown them for about 8 minutes. Add the cubed pancetta and cook for an additional 5 minutes. Incorporate the remaining garlic, onions, and carrots, and cook until lightly browned, approximately 10 minutes. Tie together the oregano, thyme, and bay leaves with kitchen twine and add them to the pot along with the tomatoes. Cook until the liquid thickens, usually around 8–10 minutes. Add the white wine and allow it to reduce by half. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and cook uncovered for about 1 hour, or until the liquid has thickened. Remove and discard the herb bundle, and set the Dutch oven aside.
4. In a 12″ skillet, heat 2 tbsp. of duck fat over medium-high heat. Sear the confit duck legs for approximately 8 minutes, then transfer them to a plate. In the same skillet, brown the pork sausages in the remaining fat for about 8 minutes. Slice the sausages into 1⁄2″ pieces and remove the meat from the duck legs, discarding the fat and bones. Stir the duck meat and sausages into the pork stew.
5. Preheat the oven to 300˚F. Combine the cooked beans and pork stew in a 4-qt. earthenware casserole dish. Cover the mixture with bread crumbs and drizzle the remaining duck fat over the top. Bake the cassoulet, uncovered, for 3 hours. Then, raise the oven temperature to 500˚F and continue cooking until the crust turns golden, which takes about 5 minutes.