CASSOULET PRÉPARÉ COMME À TOULOUSE

[Louisa Chu]

CASSOULET PRÉPARÉ COMME À TOULOUSE

Serves 4 as Main Dish.

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Principal ingredients

• 1 kg dry white beans (soaked overnight)
  

Cooking of the beans

• 1 carrot
  
• 1 onion studded with a clove
  
• 2 garlic cloves
  
• 1 bouquet garni
  
• 300 g salted slab bacon
  

Tomato “concassée”

• 80 g goose fat
  
• 300 g tomatoes, diced
  
• 2 onions
  
• thyme
  

Navarin

• 600 g lamb neck “Navarin style”
  
• 1 onion
  
• 50 g goose fat
  
• 2 T tomato paste
  
• 2 T flour, roasted
  
• 1 bouquet garni
  
• 2 tomatoes
  

Garnish

• 4 sautéed Toulouse sausages
  
• 4 preserved (confit) duck legs
  
• 8 slices garlic sausage
  
• salt, pepper
  

Finish

• breadcrumbs
  

Beans - rinse, drain, cover well with cold water, then just bring to boil. Add peeled bacon, carrot, onion/clove, garlic, bouquet garni. Skim well then cook low for about 1 hour.

Lamb - melt goose fat, sear lamb, season, remove from pan. In same pan sweat onion, add tomatoes - tomato paste as needed, lamb, roasted flour, mix well. Just cover with water, add bouquet garni, season lightly. Just bring to boil, skim, cover with parchment paper cut into a circle, bake about 1 hour.

Tomato - melt goose fat, add finely diced bacon rind, sweat, then add fine dice onion, sweat, season well with thyme leaves, add finely chopped garlic, sweat, add peeled/seeded/diced tomato, season lightly, paper cover, cook low to very soft.

Just cover Toulouse sausage in cold water then just bring to boil. Slice garlic sausage, set aside. Melt goose fat in pan, rinse Toulouse sausage, dry well, colour well around over low heat, halve on bias, set aside. French duck legs, sear in same pan to colour well, set aside.

Decant lamb, chinois sauce, reduce.

Remove garnish from beans, large dice bacon. Ladle off all excess water, add tomatoes, bacon, lamb, reduced sauce, halved sausages, sausage slices, just boil, taste/season, duck, drizzle duck fat lightly over, breadcrumbs light to cover over, bake about 3 hours at 80°C.

Keywords: French, Beans, Duck, Intermediate, Main Dish, Intermediate

( RG225 )