Cassoulet Recipe

When Dave and I barged the Midi Canal in France we started our journey In Toulouse. I made Dave eat cassoulet for dinner on our first night so that he could compare the one made in Castelnaudary. Cassoulet is a dish traditional to the Languedoc-Roussillon region in southern France. No one is quite sure where cassoulet originates, but the two towns of Toulouse and Castelnaudary both claim it as their own. Dave had cassoulet again in Castelnaudary and for a third time when we returned to Toulouse at the end of our trip. This was not a dish I was going to try as at that stage of my life I would not have considered myself a bean eater. In the south of France the dish is served with way more beans than meat. On our last day in Toulouse we purchased a huge tin of of cassoulet and we served it for friends when we got back from our holiday. When Jo set this month’s I Made It challenge I decided that I would make the dish with fewer beans than is traditional. I was going to make it with chicken, as duck is so expensive but I changed my mind when I saw duck leg quarters at my local Food Lovers Market. It is a labour of love that I would do again as my cassoulet was extremely hearty.

Would you go on a barge holiday?

Cassoulet Recipe

Ingredients:

Method:

for the duck confit

Melt the duck fat in a sauté pan over a low heat

Place the leg quarters into the melted fat skin side down and cook on the lowest setting for 30 minutes

Turn over and cook for another hour

Turn over and cook for another 30 minutes

Remove from the fat and set aside

for the cassoulet

Place the chicken stock into a large casserole dish

Add the onion, carrots and bacon

Season and bring to the boil

Reduce the heat, cover and simmer for an hour

Preheat the oven to 150°Celsius

Heat the olive oil in a large frying pan

Fry the duck until browned

Remove and set aside, and then brown the sausage

Remove and set aside and add the garlic to the pan

Sauté for a minute

Deglaze the pan with the tomato paste

Add the beans to the frying pan and mix in with the tomato paste and garlic

Now place all of the ingredients into the broth and adjust the seasoning

Cook for 2 hours

to serve

Place one duck leg quarter and one sausage into 2 bowls

Use a slotted spoon to remove the beans

Serve with the reduced broth

Cooks Notes:

You can put your duck fat into a sterilized glass jar for future use – just make sure you remove all the solids. Or you can store the duck leg quarters in the fat in a clay jar for months to make an authentic confit. Bacon is sold whole as kassler steaks.

2.2

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About Tandy Sinclair

I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.