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Classic Cassoulet (recipe from Castelnaudary)

During the cooking it will form on the top of the dish a golden crust that will be pressed several times.


  • 500 g Ingot type dry beans
  • 480 g Toulouse sausage
  • 3 Confit duck thigh
  • 300 g pieces Pork
  • 300 g Pork rind
  • 150 g Desiccated bacon
  • 1 Poultry carcass
  • 2 Onion
  • 2 Carrot
  • 3 Clove garlic
  • Salt and pepper


  • Soak dry beans overnight in cold water.
  • The next day: Drain the beans, put them in a casserole and cover them with cold water. Bring to a boil for 5 minutes. Empty the water and reserve the beans.
  • In the same casserole, pour again 3 liters of water. Add the rinds cut into strips, the chicken carcass, the onions and carrots peeled and cut into pieces, as well as the beans. Salt, pepper generously. Cook for 1 hour at a simmer. Then filter the broth by recovering the rinds.
  • Meanwhile, in a large skillet, fry the candied pieces over low heat, set aside. In the rendered fat, brown the sausages of Toulouse on all sides, reserve. Finally, brown the pieces of pork until they are golden brown.
  • Drain the beans, add the peeled and crushed garlic and the sliced ​​bacon. Line the bottom of a large terracotta dish with pieces of rind. Add one third of the beans, then the meats and the rest of the beans. Add the sausages by pressing them lightly. Fill up with broth.
  • Preheat the oven to 160 ° C (5/6 th). Pepper the top of the dish and add 1 scoop of duck fat. Bake and cook for at least 2 hours.

Suggestion : If the top of the beans begins to dry, add a few spoonfuls of broth.

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