Classic French Cassoulet
A rich, slow-cooked bean stew with sausage, duck confit, and pork. This recipe focuses on perfecting the classic techniques for an exceptional result.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.recipe-studio.com.
Cooking tools:
- Dutch oven
- Pot
- Stove
- Oven
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Slotted spoon
- Spoon
- Kitchen towel
- Airtight container
- Plastic wrap
Ingredients
- 1 pound Dried white beans (haricot or Tarbais)
- 4 legs Duck confit
- 1 pound Garlic sausage (Toulouse or similar)
- 1 pound Pork shoulder
- 1 large Onion
- 2 medium Carrot
- 1 Celery stalk
- 4 cloves Garlic
- 2 tablespoons Tomato paste
- 8 cups Chicken stock
- 1 cup Dry white wine
- 2 Bay leaf
- 4 Thyme sprigs
- 1 cup Breadcrumbs
- 1/4 cup Fresh parsley
- 2 tablespoons Olive oil
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