Name: Cassoulet
Yield: Makes 12 servings
Ingredients: 12 cups chicken broth; 3 cups dry navy beans, presoaked; 1 lb slab bacon, sliced 1/4-inch thick; 1 lb garlic sausage; 2 small yellow onions, peeled and left whole; 3 garlic cloves; 2 bouquets garnis (see note); Salt as needed; 1 1/2 lb boneless pork loin, cut into large cubes; 1 1/2 lb boneless lamb shoulder or leg, cut into large cubes; Freshly ground black pepper as needed; 6 tbsp olive oil; 1 cup diced leeks; 1 cup sliced carrots; 1 cup sliced parsnips; 1 tsp minced garlic; 1/4 cup all-purpose flour; 1/3 cup dry white wine; 6 cups beef broth; 1 cup chopped plum tomatoes; 1 3/4 lb duck confit; 1 1/2 cups bread crumbs; 2 tbsp chopped flat-leaf parsley

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Cassoulet

Cassoulet is a robust meal, filled with cured and smoked meats and sausages, baked in a stew of beans until a rich crust forms. According to tradition, the cook repeatedly breaks the crust and pushes it down into the stew.

Note:

For Bouquets Garnis: Place 3 or 4 parsley stems, 1 sprig fresh thyme (or 1/2 teaspoon dried thyme), and 1 bay leaf on a square of cheesecloth large enough to contain them. Twist the corners of the cheesecloth together and tie securely with one end of a long piece of kitchen string. Repeat to create a second bouquet garni. When adding to the pot, tie the other end of string to the pot handle for easy removal later.

Recipe notes

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