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Created December 30, 2023 20:27
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Cassoulet

Ingredients

  • 4 tbsp. duck fat
  • 12 oz. salt pork, one or two chunks
  • 1 whole duck (~5 lbs.) + 4 duck breasts
  • 1 lb. pork shoulder, cubed 3/4"
  • 2 lbs. garlicky fresh pork sausage (kielbasa), cut into chunks
  • 1.5 lbs. dried cannelini beans, soaked in saltwater overnight
  • 8 oz. crushed tomatoes
  • 6 fresh thyme sprigs
  • 3 quarts homemade stock (duck or otherwise)
  • 1.5 packets unflavored gelatin (about .4 oz)
  • Bouquet garnis:
    • 10 thyme sprigs
    • 3 bay leaves
    • 6 cloves
  • 2 medium shallots, diced
  • 1 small bunch parsley, chopped
  • 1 head of garlic, whole unpeeled
  • 2 large carrots, sliced
  • 3 ribs celery, whole
  • 4 cippolini onions or 3 medium yellow onions, diced
  • 1/2 c. dry white wine
  • 1/4 c. vegetable oil
  • 1/4 c. minced garlic
  • 4 tbsp. white wine vinegar

Instructions

  • Mix marinade:
    • 6 sprigs thyme
    • vegetable oil
    • 1 c. water
    • shallots
  • Part out the duck. Reserve carcass for later stock.
  • Prepare breasts only:
    • Crosshatch the fat with a sharp knife.
    • Salt generously
    • Refrigerate uncovered for 2+ hours.
  • In a shallow container, pour marinade. Place the parted-out whole duck into the container skin-side up, on top of the marinade. Cover and refrigerate for at least 2 hours up 8 hours.

  • Drain beans. Cover in water in a stock pot. Bring to a boil.
  • Simmer beans for 3 minutes only. Drain.

  • Tie celery and parsley with twine.
  • After marinated, place duck on a rack to drip dry. When mostly dry, pat with paper towels.
  • Blot the pork shoulder cubes with paper towel.
  • Heat 3 tbsp. duck fat in large dutch oven or casserole over moderate heat.
  • Brown salt pork. Remove to plate.
  • Brown the pork shoulder cubes. Remove to plate.
  • Brown the sausage. Remove to container and refrigerate.
  • Brown the dried duck, skin side down first, remove to container and refrigerate.
  • Saute onions until golden. Add crushed tomatoes and two porks back to the pot. Simmer to toast the pork with the tomatoes, about 5 minutes.
  • Add dry white wine to deglaze. Add carrots, celery, parsley, bouquet garnis, head of garlic, and 2 quarts stock. Cover and simmer for 90 minutes.
  • Stir in gelatin and simmer, stirring, for 3 minutes.
  • Add beans to liquid and remove from heat. Allow to cool.
  • Refrigerate entire dutch oven or casserole overnight.

  • Preheat oven to 400F.
  • Remove dutch oven/casserole from refrigerator. Remove any solidified fat from the top of the mixture and reserve. Allow to come to room temperature.
  • Fish out bouquet garnis and tied celery/parsley and discard.
  • Remove salt pork and head of garlic from casserole and set aside.
  • Peel the removed head of garlic and cut salt pork into small chunks. Process these together in a food processor until a paste is formed.
  • Bring the cassoulet to a simmer.
  • Stir in garlic and salt pork paste. Simmer for 15 minutes.
  • Meanwhile, on a sheet pan, place the whole duck (minus the breasts) and roast until just heated through. Remove the pan and reduce heat to 325F.
  • Add browned duck (not breasts, skin side up, on the top layer of the cassoulet. Barely cover with remainder of stock if necessary.
  • Bake for 2 hours with cover cracked. Reduce heat to 275F.
  • Nestle sausages into the cassoulet. Drizzle with reserved fat. Bake for 1 hour. Meanwhile, cook duck breasts:
    • In a fry pan, place remaining 1 tbsp. duck fat and heat over moderately high heat.
    • Brown duck breasts skin-side down.
    • Place on a small sheet pan with a rack, skin-side up.
    • Place the sheet pan in the oven alongside the cassoulet until internal temperature reaches 140F.
  • Remove and allow to rest for at least 20 minutes before serving. Top with sliced duck breast on the plate.
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