French Cassoulet Stew

⏳ Time

7 hours + 10 hours

🥕 Ingredients

🍽️ Servings

Description

Cassoulet, one of the most remarkable French stews. Made with beans and various meats, ranging from pork shank and duck legs to game sausages and bacon. Its consistency can be varied: some prefer their cassoulet closer to a thick soup, while others like it more like a casserole.

Ingredients

White Beans - 17.6 oz
Duck Fat - 6.3 oz
Garlic - 16 cloves
Onion - 2 heads
Carrot - 2 pieces
Smoked pork knuckle - 2 pieces
Boneless pork shoulder - 17.6 oz
Bacon - 8.8 oz
Thyme - 4 stalks
Bay leaf - 3 pieces
Baking Tomatoes - 7.1 oz
Apple Wine - 7 fl oz
Chicken Broth - 13 fl oz
Duck wings - 4 pieces
Hunter's Sausages - 17.6 oz
Breadcrumbs - 14.1 oz

Step by Step guide

Step 1

Soak the beans overnight in 7.5 cups of water. Heat 2 tablespoons of duck fat (olive oil can be used as a substitute if needed) in a deep skillet. Sauté half of the garlic, coarsely chopped carrot, and onion until golden brown, about 10 minutes.

Step 2

Add the pork knuckles, beans, and the soaking water to the vegetables. Bring to a boil, then reduce the heat and simmer gently for 1.5 hours.

Step 3

Remove the pork and transfer it to a plate to cool. Peel off the skin, separate the meat from the bone, and cut it into large pieces.

Step 4

In a heavy-bottomed skillet, heat 2 tablespoons of duck fat. Sear the pork shoulder for 8 minutes until golden brown, then add the bacon and cook for an additional 5 minutes. Add the remaining garlic to the meat and cook for 5 more minutes.

Step 5

Add thyme and bay leaves to the pan with the vegetables, then add the tomatoes. Cook for 8-10 minutes until thickened.

Step 6

Add the wine, then reduce it by half.

Step 7

Add the broth and bring to a boil. Reduce the heat to medium and continue cooking for another hour, uncovered, until the mixture thickens. Remove the herbs and take off the heat. Let it steep.

Step 8

Meanwhile, sear the duck legs in 2 tablespoons of fat for 8 minutes. Remove the meat from the legs, cutting away all the fat.

Step 9

Preheat the oven to 338°F. Mix the beans with the meat, transfer to a clay baking dish, evenly cover the top with breadcrumbs, and drizzle with the remaining duck fat. Bake uncovered for 3 hours.