Cassoulet

🛒 Ingredients

• Dry White Beans (e.g., Tarbais or Cannellini) 500 g · 1650 kcal
• Duck Confit Legs 800 g · 1400 kcal
• Toulouse Sausages 400 g · 1200 kcal
• Pork Belly (or Shoulder) 300 g · 1050 kcal
• Pork Rind (Couenne) 100 g · 540 kcal
• Goose Fat (or Duck Fat/Lard) 30 g · 270 kcal
• Onions, chopped 300 g · 120 kcal
• Carrot, chopped 100 g · 40 kcal
• Garlic cloves, minced 20 g · 30 kcal
• Chicken or Duck Stock 1000 g · 100 kcal
• Bay Leaves 1 g · 0 kcal
• Fresh Thyme Sprigs 1 g · 0 kcal
• Breadcrumbs 50 g · 185 kcal
• Black Pepper, freshly ground 2 g · 0 kcal

👨‍🍳 Instructions

1. Soak the white beans overnight in cold water; drain and rinse them thoroughly.
2. In a large pot, cover the soaked beans with fresh water, add a bay leaf and thyme, and simmer until tender but not mushy, about 1-1.5 hours; drain, reserving the cooking liquid.
3. Score the pork rind, then blanch it in boiling water for 15 minutes to soften; set aside.
4. Preheat your oven to 160°C (325°F).
5. In a large, oven-safe pot (a Dutch oven or cassole), render the goose fat, then brown the pork belly pieces until golden; remove and set aside.
6. Brown the duck confit legs and Toulouse sausages in the same fat until well-colored; remove and set aside.
7. Add chopped onions, carrots, and minced garlic to the pot, cooking until softened and fragrant; deglaze with a little stock if necessary.
8. Line the bottom of your cassole or Dutch oven with some of the blanched pork rind.
9. Layer about a third of the cooked beans over the rind, then arrange half of the browned meats (pork belly, duck confit, sausages) on top.
10. Add another layer of beans and the remaining meats, then top with the final third of beans.
11. Pour enough reserved bean cooking liquid and stock over the layers to just cover the beans.
12. Transfer to the preheated oven and bake for 2-3 hours, or until bubbling and a crust begins to form.
13. Remove from oven, sprinkle with breadcrumbs, and return to bake for another 30-45 minutes until the crust is golden brown and crispy.
14. Let cassoulet rest for 15-20 minutes before serving.