Classic Cassoulet | RICARDO
There’s nothing like a traditional cassoulet recipe. This classic French dish is also perfect comfort food.
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Cooking tools:
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Pot
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Plate
- Skillet
- Wooden spoon
- Measuring cup
- Baking dish
- Baking sheet
- Colander
- Kitchen timer
- Aluminum foil
Ingredients
- 2 cups (400 g) dried white beans (navy, cannellini or Tarbais)
- 1/4 lb (115 g) salt pork, rind removed
- 1 onion, quartered
- 1 carrot, cut into pieces
- 1 garlic bulb, cloves peeled and halved
- 3 flat-leaf parsley sprigs
- 3 thyme sprigs
- 3 bay leaves
- 1 lb (450 g) boneless pork shoulder roast, cut into large cubes
- 3 tbsp duck fat or olive oil
- 3 Toulouse sausages
- 2 large onions, chopped
- 2 carrots, cut into rounds 1/4 inch (5 mm) thick
- 1 cup (250 ml) dry white wine
- 3 confit duck legs
- 2 cups (500 ml) chicken broth
- 1 cup (125 g) breadcrumbs
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