Featured Recipe
Le Cassoulet de Castelnaudary – for
4 people
Ingredients:
- 1 pork shank
- 8 oz of pork
belly
- 9.6 oz of
pork butt
- 8 oz of pork
ribs
- 3 confit
duck legs
- 8 oz of
“Toulouse” sausages
- 8 oz of
prosciutto skin
- 2 onions
- 1.6 oz of
duck fat
- 4 garlic
cloves
Garnish:
- 1 onions
- 2 carrots
- 4 tomatoes
- 16 oz of
white beans
- 7 garlic
cloves
- 5 oz of duck
fat
- 24 oz of
chicken stock
- 1 bouquet
garni
Steps of the recipe:
1) Cover beans with cold water by 2 inches in a bowl and soak at
room temperature at least 8 and up to 24 hours. Drain well in a
colander.
2) In a pan, place the different meats, sautéed it
3) Place it on the side, keep the meat jus and add into it the
onions in the pan, colored them.
4) Add the meat, cover with water and cook slowly for 1 hour.
Remove from heat. Place it on the side.
5) While the meat is baking, place all the garnish in a
casserole and pour the white beans; add water (4 quarts), simmer,
uncovered, stirring occasionally, until beans are just tender, about
45 minutes.
6) Drain bean and pork mixture in a colander set over a large
bowl (discard bouquet garni).
7) Spread beans and pork mixture in a roasting pan (with
garlic halves), marry the jus from the beans and the one from the
meats and bake uncovered slowly in the oven for 4 hours
8) Nestle duck legs, skin sides up, in mixture.
9) Serve hot