Canadian Cassoulet Recipes

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CASSOULET



Cassoulet image

Provided by Food Network

Categories     main-dish

Time 4h27m

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds dried Navy, Tarbais, or Great Northern beans, soaked overnight in the refrigerator
1/2 pound unsmoked bacon, ventreche, or pancetta, in 1 piece
6 ounces fresh pork rind or fatback, in 1 piece, rinsed well
10 cloves garlic
1 medium onion, halved, plus 1 medium onion, halved
1 carrot, coarsely chopped
1 bouquet garni: 5 parsley sprigs, 3 celery leaves, 1 sprig thyme, 1 bay leaf, 5 whole cloves, and 10 peppercorns, tied in cheesecloth
10 cups water
4 confit duck legs
3 cups duck and veal demi-glace, dissolved in 3 cups water
2 large tomatoes, peeled, seeded and chopped
Coarse salt and freshly ground black pepper
4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, then halved crosswise
1/2 pound fresh garlic sausage, cut into 8 slices
1/4 cup rendered duck fat, melted

Steps:

  • Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
  • Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
  • Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
  • Preheat oven to 325 degrees F.
  • Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
  • Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.

CANADIAN CASSOULET RECIPE



Canadian Cassoulet Recipe image

Provided by JimMac

Number Of Ingredients 15

2 cups dried Great Northern or navy beans
3 whole cloves
1 onion
2 cups chicken stock
2 cups water
1/4 slab bacon (unsliced)
3 cloves garlic, crushed
bouquet garni (thyme/peppercorns/celery seeds/bay leaf)
3/4 lb. boneless pork, cut in 1-1/2-inch cubes
1/2 pound lamb or chicken, cut into 1-1/2-inch cubes
1/4 t each salt and pepper
1/4 cup vegetable oil
1 onion chopped
1/2 cup tomato sauce
1/2 lb. kielbasa, cut in 1/2-inch thick slices

Steps:

  • Method: Cover dried beans with 3 times their volume of water and let stand for 8 hours or overnight. Drain. Push cloves into onion, place in large saucepan along with beans, stock, water, bacon, garlic and bouquet garni. Bring to boil and skim off any foam. Cover and simmer for 1-1/2 hours or until beans are tender. Drain, reserving cooking liquid. Remove bacon and cut into 4 pieces; set aside. Discard bouquet garni and onion. Sprinkle pork or lamp with salt and pepper. In large skillet, heat oil over medium-high heat; cook pork and lamb/chicken for 5 to 7 minutes, or until browned. With slotted spoon, remove meat and set aside. Add chopped onion to skillet; cook for 2 minutes or until tender. Add reserved cooking liquid, tomato sauce and reserved pork and lamb/chicken, cover and simmer for 40 minutes. Drain and reserve cooking liquid, adding enough water, if necessary, to make 2 cups. In 20 cup casserole or Dutch oven, spread one third of the beans. Top with pork and lamb/chicken, then one third of the beans, then kielbasa and bacon. Cover with remaining beans. Pour in reserved cooking liquid. Bake uncovered in 350˚F oven for 1-1/2 hours or until bubbly but still fairly liquid (add more water, if necessary). For a crusty topping, add 1-1/2 cups fresh bread crumbs, tossed with 2 T butter about 45 minutes before end of baking time.

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