Martine Defruyt’s Toulouse Cassoulet
Martine Defruyt’s Toulouse Cassoulet
Rating: (1 rated)
  • 2 lb (1 kg) dried Tarbais beans (1.25 litres/5 cups)
  • 1 lb (454 g) onions, peeled (about 3 onions)
  • 3 cloves
  • 1 lb (454 g) salt pork
  • 2 carrots, peeled
  • 10 cloves garlic, peeled
  • 1 bouquet garni
  • 1 lb (454 g) tomatoes, peeled and quartered
  • 1/4 lb (115 g) duck fat
  • 8 Toulouse sausages
  • 1 garlic sausage
  • 4 or 5 confit duck legs
  • 1 lb (454 g) slab bacon, cut into lardons (1-cm/1/4-inch sticks)
  • 1/2 cup (125 ml) breadcrumbs
  • Salt and pepper
  • Preparation
  • Place the beans in a large bowl and add cold water to cover. Soak for about 4 hours or overnight.
  • Insert the cloves in an onion.
  • Drain the beans, reserving the soaking water. Place the beans in a large saucepan with 2 litres (4 cups) fresh cold water, the salt pork, onion, carrots, 4 cloves of garlic and the bouquet garni. Bring to a boil, reduce the heat and simmer gently until the beans are tender, about 2 hours. Drain and set aside. Dice the carrots. Set aside.
  • Finely chop the remaining onions and garlic.
  • In another saucepan over medium-high heat, sauté the onions, garlic and tomatoes in the duck fat. Ladle in about 1.5 litres (6 cups) reserved soaking water (about 6 ladlefuls). Bring to a boil, reduce the heat and simmer gently for about 1 hour. Add the sausages and duck legs. Bring back to a boil, reduce the heat and simmer for about 20 minutes. Add water as needed. Season with salt and pepper. Remove the sausages. Slice and set aside.
  • Meanwhile, in a skillet, brown the lardons. Drain and set aside.
  • With the rack in the middle position, preheat the broiler.
  • Layer the beans, lardons, vegetable mixture, diced carrots and duck legs in a large, ovenproof earthenware baking dish. Top with sausage slices and dust with breadcrumbs. Broil until the breadcrumbs are golden.
  • Description
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