Cassoulet

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Ingredients:

Herb Packet
6-8 parsley sprigs
4 unpeeled cloves garlic
2 whole cloves
1/2 tsp. thyme
2 bay leaves

Beans
2 lbs. (5 cups) dry white northern beans
5 quarts of boiling water
1 cup diced carrots
1 cup diced celery
1 cup diced onions
4 Tbs. minced garlic
Duck fat



Meats
1 lb. salt pork, diced
2 lbs. lamb shoulder, boned and cubed
1 lb. fresh pork sausage (homemade if possible)
1 lb. Spanish Chorizo, cut in 1/2 inch rounds
6-8 Confit (duck legs)

Preparation:
Combine herb packet and boiling water. Add beans and bring back to a boil and boil for 2 minutes. Remove from heat and let beans soak in the water for 1 hour. Sauté carrots, celery, onions and garlic in duck fat until tender. Add carrot mixture and salt pork to beans and bring to a simmer. Skim off any skum which may rise. Simmer slowly, uncovered, for about 1 1/2 hours or until the beans are just tender. Add boiling water if necessary during cooking, to keep beans covered with liquid. Season to taste near end of cooking. Leave beans in their cooking liquid until ready to use, then drain, reserving cooking liquid. Remove the salt pork and set aside. Discard the herb packet.

Brown lamb in duck fat or cooking oil. Set aside. Form pork sausage into patties 2 inches in diameter by 1/2 inch thick and brown lightly over moderate heat in a skillet. Drain on paper towels.

In a large casserole, arrange a layer of beans in the bottom then continue with layers of lamb, sausage, salt pork, and chorizo, ending with a layer of beans and duck confit. Pour on the cooking juices from the beans or use canned beef broth so liquid comes just to the top layer of beans. Spread on bread crumbs and dribble the duck fat on top. Bake at 375° for 20 minutes then turn down the oven to 350°. Break the crust into the beans with the back of a spoon, and baste with the liquid in the casserole. Repeat several times as the crust forms but leave a final crust intact for serving. The Cassoulet should bake for about an hour.

Serving Suggestion:
Cassoulet is best served with a hearty burgundy wine, crusty French bread and a crisp green salad.

Notes:
Cassoulet may be prepared and frozen in individual serving dishes. It keeps well for many months if vacuum sealed before freezing. I usually freeze the duck confit separately from the cassoulet, placing one leg on each single serving just before baking.



Pork Sausage:
1 lb. lean fresh pork
1/3 lb. fresh pork fat
2 tsp. salt
1/8 tsp. pepper
Pinch allspice
1/8 tsp. crumbled bay leaf
1/4 cup cognac
1 clove mashed garlic

Put the pork and fat through the medium blade of the meat grinder. Place in bowl and beat in the rest of the ingredients.  Saute a small spoonful and taste for seasoning, adding more to the mixture if you feel it's necessary.  Form into cakes 2 inches in diameter and 1/2 inch thick.


History:
Page 401 Julia Child’s Mastering the Art of French Cooking.