Cassoulet de Castelnaudary

Directions

1. Prepare the Beans: If using dry beans, soak them overnight in cold water and discard the soaking water.
2. Place the beans in a saucepan with cold water, bring to a boil, blanch for 5 minutes, then drain and discard the water.
3. Make the Broth: In a separate pot, prepare a broth with pork rinds (cut into large strips), the poultry carcass or pork bones, onions, carrots, and any other optional vegetables. Season with salt, pepper, thyme, bay leaf, and parsley. Simmer gently to extract flavor.
4. Prepare a hash of garlic and old salted bacon to add depth later.
5. Filter the broth, keeping the rinds, and discard bones and other solids. You should have roughly twice the volume of broth as blanched beans.
6. Cook the Beans: Add the beans to the broth and simmer for 30–45 minutes until beans are soft but intact.
7. Prepare the Meats:
   • In a large skillet, render the fat from the duck confit over low heat, then remove the confit.
   • Brown the pork pieces in the same fat until golden, then drain.
   • Finally, brown the sausages lightly in the remaining fat.
8. Assemble the Cassoulet:
   • In a terracotta casserole (cassole), line the bottom with pork rinds.
   • Add about a third of the cooked beans.
   • Arrange the duck, pork, and other meats, then cover with the remaining beans.
   • Place the sausages on top, partially submerged but still visible.
   • Pour hot broth over the cassoulet until just covering the beans. Sprinkle freshly ground pepper on top.
9. Bake: Preheat the oven to 150–160°C (300–320°F, thermostat 5–6). Bake for 2–3 hours. During cooking, a golden crust will form; gently press it down several times (traditionally 7 times) without crushing the beans. Check periodically, adding extra broth if necessary to keep beans moist.
10. Serving: Serve bubbling hot in the cassole. For best flavor, prepare the cassoulet a day in advance and reheat in the oven at 150°C (300°F) for 1.5–2 hours before serving.

Recipe Details

Prep Time: 45 minutes
Cook Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 4
Difficulty Level: Hard

Variations & Substitutions

• Substitute duck confit with roast chicken or additional pork for a simpler version.
• Add different beans like cannellini or flageolet for regional variation.
• Spice it up with smoked paprika or a pinch of chili for a modern twist.
• For a lighter version, reduce the amount of pork belly or bacon.

Serving Suggestions