Recipe For Cassoulet

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.

"Cassoulet"
Cassoulet

Would you go on a barge holiday?

Cassoulet
 
Ingredients
for the duck confit
  • 330g duck fat
  • 2 duck leg quarters
for the cassoulet
  • 500mls chicken stock
  • 1 large onion, cut into quarters
  • 2 large carrots, cut into thirds
  • 70g piece of bacon
  • Salt and freshly ground black pepper to season
  • 15mls olive oil
  • 2 Toulouse sausages
  • 2 garlic cloves, sliced
  • 15mls tomato paste
  • 1 tin white beans (240g net weight)
Method
for the duck confit
  1. Melt the duck fat in a sauté pan over a low heat
  2. Place the leg quarters into the melted fat skin side down and cook on the lowest setting for 30 minutes
  3. Turn over and cook for another hour
  4. Turn over and cook for another 30 minutes
  5. Remove from the fat and set aside
for the cassoulet
  1. Place the chicken stock into a large casserole dish
  2. Add the onion, carrots and bacon
  3. Season and bring to the boil
  4. Reduce the heat, cover and simmer for an hour
  5. Preheat the oven to 150°Celsius
  6. Heat the olive oil in a large frying pan
  7. Fry the duck until browned
  8. Remove and set aside, and then brown the sausage
  9. Remove and set aside and add the garlic to the pan
  10. Sauté for a minute
  11. Deglaze the pan with the tomato paste
  12. Add the beans to the frying pan and mix in with the tomato paste and garlic
  13. Now place all of the ingredients into the broth and adjust the seasoning
  14. Cook for 2 hours
to serve
  1. Place one duck leg quarter and one sausage into 2 bowls
  2. Use a slotted spoon to remove the beans
  3. Serve with the reduced broth
My 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.

Click on the links for conversions and notes.

"Cassoulet"
Cassoulet

What I blogged:

"I Made It"
I Made It

Bloggers who took part this month:
Cupcakes and Couscous

Tandy

Top of Page

33 thoughts on “Recipe For Cassoulet

  1. I’m not a bean eater either but I have always been intrigued by the idea of cassoulet. I’ll have to try out your delicious looking version and see if it converts me 😉

    1. HI Barbara, I think he liked the second one he had in Toulouse the most. He told me mine did not have enough beans 😉

    1. Your other comment is there – they are held in moderation so that I can make sure to reply to each and every one 🙂

  2. Love cassoulet, I can never get enough of it. I only tend to have it in France as my partner is vegetarian, but I do bring back the odd can of duck confit for times when I need my fix! I love your recipe Tandy, but would add more beans 🙂

  3. I absolutely adore cassoulet but have only ever eaten it tinned from France (which is excellent) or in France – the last time was a few years ago in Carcassone. I think now I need to give it a go myself and yes, I’d love to go on a barge holiday…we could even take the pups 🙂

  4. I would love to go on a barge holiday down the European rivers… althou I would settle for a cassoulet. I love beans! 🙂

  5. You’ve made it look so easy! When I saw the challenge and did some research I got scared off by the list of ingredients and the days of preparation! I will definitely give your version a try 🙂 Xx

I would ♥ to hear from you (please note comments will only be visible once I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.