Meat & PoultryDifficulty: hard
Cassoulet de Toulouse
The grand monument of southwest France: white beans baked under a golden crust with duck confit and Toulouse sausage.
45
Prep Time
210
Cook Time
8
Servings
Ingredients
Instructions
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1Simmer the beans with the onion, one garlic head, and bouquet garni until just tender, 45-60 min. Drain, keep the broth.
2Brown the sausages and belly; slice. Shred the duck meat (keep skin).
3Layer in an earthenware cassole: beans, meats, beans — tomatoes and crushed garlic between layers. Moisten with bean broth.
4Bake at 150°C/300°F for 2 h, breaking the crust that forms 6-7 times — it must rebuild each time, that is the soul of cassoulet.
5Final crust: sprinkle breadcrumbs, bake 20 min until deep golden. Rest 15 min before serving.
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