Cassoulet is a French dish that typically includes beans, pork, and duck or goose.
Soak the beans overnight in cold water.
Change water and rinse often.
In a large, heavy saucepan or kettle, combine the beans, bacon, ham, onion,garlic, bouquet garni, tomatoes, and enough chicken stock or water to justcover the beans.
Bring to a boil over moderately high heat.
Reduce heat andsimmer until beans are soft but not mushy, 45 to 60 minutes.
(Cooking timevaries according to variety and age of beans.
) Brown confit as directedon package or until crisp and golden.
Cook and brown sausages.
Saute lambin a small amount of cooking oil or butter until brown.
Drain all meats onpaper towels.
In a large, oven-proof casserole, arrange the pieces ofconfit to fit the bottom snugly.
Spoon over a layer of beans.
Cover withlamb and add another layer of beans.
Add the sausages and top with theremaining beans.
Preheat oven to 425 degrees.
Combine the bread crumbsand parsley.
Sprinkle over the top.
Dribble with melted butter and set inthe middle of the preheated oven.
Cook until top is browned and golden,about 30 minutes.
Add a cup of water or two around the edges during cookingto moisten, if desired.
Serve right from the pot while hot.
Serves 4 to 6.
Note: Make the bouquet garni of sprigs of fresh thyme and parsleytucked inside a thick piece of leek and secured with kitchen string.
Thismakes it easy to remove at the end of cooking when all of the flavor hasbeen released.
An alternative is to tie herbs in a small piece ofcheesecloth, which can be lifted out.
Note: Confit de canard is duckpreserved in its own fat.
While once impossible to find outside France,this delicacy is now available in some fancy food stores or by mail order.
Ambitious cooks might want to try their hand at making their own.
Thesomewhat laborious procedure is described in many classic French cookbooks.
Ingredients
Directions
Soak the beans overnight in cold water.
Change water and rinse often.
In a large, heavy saucepan or kettle, combine the beans, bacon, ham, onion,garlic, bouquet garni, tomatoes, and enough chicken stock or water to justcover the beans.
Bring to a boil over moderately high heat.
Reduce heat andsimmer until beans are soft but not mushy, 45 to 60 minutes.
(Cooking timevaries according to variety and age of beans.
) Brown confit as directedon package or until crisp and golden.
Cook and brown sausages.
Saute lambin a small amount of cooking oil or butter until brown.
Drain all meats onpaper towels.
In a large, oven-proof casserole, arrange the pieces ofconfit to fit the bottom snugly.
Spoon over a layer of beans.
Cover withlamb and add another layer of beans.
Add the sausages and top with theremaining beans.
Preheat oven to 425 degrees.
Combine the bread crumbsand parsley.
Sprinkle over the top.
Dribble with melted butter and set inthe middle of the preheated oven.
Cook until top is browned and golden,about 30 minutes.
Add a cup of water or two around the edges during cookingto moisten, if desired.
Serve right from the pot while hot.
Serves 4 to 6.
Note: Make the bouquet garni of sprigs of fresh thyme and parsleytucked inside a thick piece of leek and secured with kitchen string.
Thismakes it easy to remove at the end of cooking when all of the flavor hasbeen released.
An alternative is to tie herbs in a small piece ofcheesecloth, which can be lifted out.
Note: Confit de canard is duckpreserved in its own fat.
While once impossible to find outside France,this delicacy is now available in some fancy food stores or by mail order.
Ambitious cooks might want to try their hand at making their own.
Thesomewhat laborious procedure is described in many classic French cookbooks.
