Cassoulet Confessions: Le Cassoulet de Toulouse | Taste of France®
Find this traditional cassoulet recipe from Toulouse. While this recipe can be prepared and served within one day, it is best to cook and refrigerate overnight.
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Ingredients
- 900 g (2 lb) dried Tarbais beans (or other large white beans)
- 6 garlic cloves ((3 whole and 3 crushed))
- 20 rainbow peppercorns
- 10 cloves
- 1 large piece (about 250 g/9 oz) fresh pork rind (rinsed)
- 1 bouquet garni ((or tie together 1 thyme sprig, 1 bay leaf, 5 curly parsley sprigs, 1 celery stalk, 1 leek))
- 1 carrot (chopped)
- 3 onions (peeled (1 left whole and 2 finely chopped))
- 200 g (7 oz) tomato puree
- 1 tablespoon tomato paste
- 1½ tablespoons coarse sea salt
- freshly ground black pepper
- 450 g (1 lb) fresh garlic pork sausage (cut into 7 cm (3 in) long pieces)
- 250 g (½ lb) fresh pork belly ( cubed)
- 4 legs duck confit
- 1.2 kg (2 lb 10 oz) boneless lamb shoulder ( cubed)
- 1 tablespoon duck fat
- 200 g (7 oz) breadcrumbs ((half if you only bake the cassoulet once))
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