Cassoulet

Cassoulet is a slow cooked rich dish made with several types of meat and beans. You will need to begin this recipe one day in advance.


Serves 4

What you will need

• 1 cup (215g) dried cannelini beans
• 2 tsp olive oil
• 500g pork belly, cut into 2cm pieces
• 200g speck, cut into batons
• 2 (about 150g) garlic sausages
• 2 duck marylands or breast fillets
• 2 brown onions, coarsely chopped
• 2 garlic cloves, crushed
• 1 sprig thyme
• 1 sprig rosemary
• 400g can chopped tomatoes
• 4 cups (1L) chicken stock
• 1 1/2 cups (105g) fresh breadcrumbs (made from day-old bread)
• 30g butter, melted

Note

You will need to begin this recipe one day in advance.


Step-by-step


1. Soak beans

Place beans in a medium bowl and cover with plenty of cold water. Set aside overnight to soak.
2. Cook pork

Preheat oven to 140°C. Heat oil in a large casserole pan over high heat. Add one-third of the pork and cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Repeat in 2 more batches.
3. Cook speck & sausages

Add speck to the pan and cook, stirring, for 2 minutes or until brown. Transfer to bowl. Add sausages and cook, turning occasionally, for 5 minutes or until brown all over. Slice thickly diagonally.
4. Cook duck, and combine

Add duck and cook for 4-5 minutes each side or until browned. Transfer to the bowl. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add pork, speck, sausage and duck, thyme and rosemary. Drain beans. Add beans, tomato and stock. Remove from heat.
5. Bake

Bake in preheated oven, covered, for 1 1/2 hours or until tender. Remove the duck marylands. Use forks to coarsely flake and return to the cassoulet. Combine breadcrumbs and butter in a bowl. Sprinkle breadcrumb mixture over cassoulet. Bake, uncovered, for 30-40 minutes or until top is crisp and golden. Remove from oven and serve.

Source:

http://www.homelife.com.au/recipe/cassoulet,3684