Free Recipe Cassoulet From Toulouse

Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Cassoulet From Toulouse Recipe

1 lb Boneless pork butt
1 Ham hock
3 c White cannellini beans
1 lb Fatback or slab bacon; in
-1/2 strips
4 tb Duck fat; (available at
-specialty butcher shops)
1 lg Spanish onion; in 1/2 dice
2 md Carrots; in 1/2 dice
24 Cloves garlic; unpeeled
4 oz Jambon de Bayonne
5 c Chicken stock; plus 1 cup
3 Legs duck confit; split at
-joint
4 oz Salt pork; in 1/2 cubes
6 Toulousestyle sausages
-(fresh garlic; sausages)
1/4 c Fresh bread crumbs

Cassoulet From Toulouse Preparation

Soak the beans 4 hours in cool water. Boil the sausage 4 minutes and cool. Cut pork butt into 1 inch cubes, season with salt and pepper and set aside for 2 hours. Poke needle holes in ham hock, season and set aside. Drain beans, cover with fresh water and bring to a boil. Lower heat and simmer 15 minutes. Blanch fatback cubes in boiling water for 2 minutes. Place in 2 gallon soup pot with duck fat and place over medium heat. Add onion, carrots, garlic and Jambon and cook until light golden brown, about 7 to 9 minutes. Add pork butt and ham hock and cook until lightly browned, about 8 to 10 minutes. Add stock and bring to boil. Lower heat, simmer 1 hour, covered. Add beans and simmer 1 hour more. Allow to cool overnight. Scrape fat off confit legs and place 2 tablespoons in 12inch saute pan with salt pork and place over medium heat. Cook until salt pork pieces are lightly browned, about 7 to 8 minutes. Place fat pieces and liquid into a food processor and blend until smooth. Add to beans and place beans in a large pot over medium heat. Remove ham hock and roughly cut meat into 1/2 inch cubes. Preheat oven to 300 degrees F. In a 6 quart crockery casserole, lay 1/3 of the bean pork mixture. Sprinkle with ham hock pieces and cover with 1/3 of bean pork mixture. Lay duck pieces over beans. Saute Toulouse sausages in a nonstick pan until golden brown and lay, still hot, over duck and beans. Place remaining beans over everything and add remaining cup of stock. Sprinkle with bread crumbs and bake 1 to 11/2 hours until crispy golden brown on top and serve. Yield: 6 servings NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A22 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 15, 1998

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