Recipe: Delicious Cassoulet, for 2

Cassoulet, for 2. Cassoulet is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs). Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. Here's how to make it at home.

Although there are innumerable versions of cassoulet, most are based on a stew of white beans Review Body: I love authentic cassoulet. I have invested much expense into the perfection of this dish. Cassoulet is one of the most magnificent examples of French home cooking. You can have Cassoulet, for 2 using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Cassoulet, for 2

1. It's of carrot, cut into small cubes.
2. You need of red onion, peeled and chopped.
3. It's of celery stalk, finely sliced.
4. You need of garlic, finely chopped.
5. Prepare of dried thyme, sage and rosemary.
6. It's of duck legs, or leftover duck or goose chunks.
7. It's of large sausages, or equivalent amount of chipolatas, left whole.
8. It's of beans, any type, in water. cannellini beans work well..
9. Prepare of chopped tomatoes.
10. Prepare of small 190 ml bottle of red wine or 1 glass of red wine.
11. Prepare of bread - fresh, stale or toasted, it doesn't matter!.
12. You need of olive oil.
13. Prepare of cabbage, your choice, shredded, or some green beans.

The sumptuous meat and bean casserole is not as refined as some of the fussier dishes of haute cuisine. Cassoulet (Duck and White Bean Stew). This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Served with a french baguette and salad?

Cassoulet, for 2 instructions

1. If using fresh duck or goose, put in the oven now at 180 C, and follow the rest of the steps up to step 7 while it's cooking..
2. Gently fry the diced carrot, red onion, celery and garlic in a little oil until softened and just starting to brown..
3. Add the dried herbs to the fried veg.
4. Add the wine and simmer until reduced by half..
5. Add the beans and tomatoes with their juice. Simmer until reduced by half..
6. While the mixture simmers, whiz the bread with some olive oil and a sprinkling of dried thyme in a food processor to make bread crumbs. If you haven't got a food processor then just finely chop or pick into little croutons and mix with the olive oil and thyme by hand. Or, if you have a pack of breadcrumbs, use those..
7. Lay the sausages and duck or goose on top of the veg and bean mixture, and place the oily breadcrumbs in the gaps between the meat, and cook in the oven until the meat is browned and there is only a small amount of liquid left, around 40 mins..
8. To include some greens, serve with some steamed and seasoned cabbage or green beans, and a glass of red..

A classic cassoulet recipe is made with a variety of fatty meats like duck confit and pork sausage and cooked This healthy cassoulet recipe is streamlined and lightened up with the use of pork shoulder. This duck-lover's version of the classic southern French casserole includes The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate. In a medium-size sauté pan over medium-high heat, heat half of the duck fat or olive oil. Cassoulet is probably the most famous dish made in South West France. It dates back hundreds of years.