Duck confit cassoulet

Duck confit cassoulet recipe

Summary: I am taking advantage of my friend Florence’s birthday to make this wonderful Cassoulet with duck confit. We wanted to get closer to customs to do justice to this beautiful dish, which comes to us from the South-West. Nothing is nicer than cooking with four hands, I love it. Of course, you will find dozens of different kinds of Duck Confit Cassoulet, all of which will be claimed to be the original. I concentrated on everything I liked to inspire me and make this Cassoulet with duck confit. We tasted it the next day to reheat it one last time. Everything was wonderful, there were 12 of us and people got their fill: at the end of the evening, the dishes of cassoulet with duck confit were empty, nothing, incredible and yet the evening was not over, a royal platter of cheese was waiting for us.

Duck confit cassoulet recipe for 12 people:

Ingredients

• 1,500 kg of dried beans
• 15 duck sleeves
• 0.200 g of coarse salt
• 10 diots of Savoy
• 1 kg of pork rind
• 1,200 kg of fresh pork belly
• 1 raw garlic sausage
• 4 cloves of garlic (broth)
• 2 garlic cloves (duck cooking)
• 2 onions
• 4 carrots
• 1 stalk of celery
• 5 sprigs of dry thyme
• 15 bay leaves
• 4 cloves
• 4 jars of duck fat
• 2 chicken bouillon cubes or a chicken carcass

Instructions

The day before

1. Mix the thyme with the coarse salt.
2. Generously rub the duck sleeves with this preparation, place here and there
3. some bay leaves.
4. Place the sleeves on a grid skin side up.
5. Film the assembly, taking care to place a container of the same under the sleeves.
6. dimension than the grid.
7. Let everything rest overnight in a cool place.
8. You can just as easily use duck legs that you will cut in half, thighs and after thighs.
9. The shares will only be more generous….

 

The day before,

1. Soak the dry ingot beans overnight.
2. Reserve the bay leaves
3. Remove the grains of salt, wipe the duck sleeves with food paper.
4. Quickly rinse the duck under a cold water tap.
5. Carefully wipe the duck sleeves with food paper.
6. In a casserole dish, melt the duck fat over low heat, then add the sleeves; they must be completely immersed in fat.
7. Add 2 unpeeled garlic cloves.
8. Let cook gently for 1 hour 45 minutes in the oven at 180 °.

The next day,

1. Drain the beans, pour them into a saucepan and cover with cold water.
2. Bring to a boil and cook for 5 minutes. Drain the beans and set them aside.

Broth,

1. Cut the rind into cubes to make the broth.
2. Heat 5 liters of water with half the pork rinds.
3. Peel then roughly chop the onions and carrots and add them to the broth.
4. Add half the bay leaves and a little salt and pepper generously.
5. Crumble the broth, add it with 4 cloves.
6. Rinse, then roughly chop the celery stalk.
7. Cook the broth for 1 hour then remove the garnish.
8. Filter the broth

Cooking beans,

1. Put the beans in the broth and simmer them for 15 minutes.
2. Check that the beans are flexible while remaining a little firm and whole.
3. Drain the beans over a large saucepan to retain the broth.
4. Keep the broth warm.

The preparation of the meat,

1. Slice the fresh breast into 50 g pieces.
2. Heat a cast iron casserole dish with two tablespoons of duck fat.
3. Brown the pieces of pork, then the sausages.
4. Reserve the meats by removing them from the casserole dish.

Assembly of Cassoulet with duck confit,

1. Line the bottom of the dish with the rest of the rinds, they will nourish the beans during cooking and make them soft.
2. Add a quarter of the beans and top with the pork belly cubes.
3. Add the duck sleeves directly to the beans.
4. Place the sausage in the center.
5. Pour in the rest of the beans.
6. Season with pepper and add 4 tablespoons of the duck fat in which the meats have browned.
7. Pour in the broth which should just cover the beans.

Cooking Cassoulet with duck confit

1. Cook for 1 hour 30 minutes at 180 ° rotating heat.
2. Break the crust after the cooking time by pushing it gently into the cassoulet with a spoon.
3. Add a few tablespoons of the remaining broth, if necessary.
4. Place the sausages on top of the dish and press them into the beans; leave only the top of the sausages visible.
5. Cook for 1 hour at 180 ° heat above.
6. Break the crust after the cooking time by pushing it gently into the cassoulet with a spoon.
7. Add a few tablespoons of the remaining broth, if necessary.
8. Take the cassoulet out of the oven, you can let it cool, it will still be flavored.

The next day

1. Return the cassoulet to temperature: allow about 1 hour 30 minutes at 150 °
2. Serve the Cassoulet with the duck confit very hot.

Preparation time: 4 hour (s)
Cooking time: 3 hours 30 (s)
Number of people: 12
4 star rating: 1 review

 

What wine to drink with: Recipe Cassoulet with duck confit

My favorite wine for this Saint Chinian Grape variety recipe: Carrignan, Cinsault, Syrah.
Temperature between 16 ° and 17 °

Salt the duck one nightPlace the duck in a casserole dishBake gently in the ovenPrepare the ingredients for the brothCook the broth for an hourPrecook beansMelt the fat of the confitSear the fresh porkSear the sausagesPlace the beans on the rindAdd the pork and sausageSnack regularly2nd cookingReheat the cassoulet with duck confit<img src="/wp-content/uploads/2021/09/9123673006488432817.jpg" class="aligncenter"