Recipe of Favorite Cassoulet Toulousin

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Make Ultimate Cassoulet Toulousin. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Cassoulet Toulousin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cassoulet Toulousin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Cassoulet Toulousin using 16 ingredients and 4 steps. Here is how you cook that.

This is a classic French comfort dish from the South of France...The perfect feel good dish on a cold winter evening.

Ingredients and spices that need to be Get to make Cassoulet Toulousin:

1. 1/2 pound slab bacon
2. 2 pounds dried Great Northern beans, soaked in water overnight and drained
3. 1 carrot, peeled
4. 3 yellow onions, peeled
5. 4 cloves
6. 10 cloves garlic, peeled
7. 2 bouquets garnis
8. 1/2 teaspoon salt, plus more to taste
9. 1 gallon chicken or duck broth
10. 1/4 cup duck fat (from confit de canard, recipe above)
11. 1 pound lamb stewing meat, cut into 2-inch chunks
12. 1 pound pork stewing meat, cut into 2-inch chunks
13. to taste Freshly ground pepper
14. 3 tomatoes, peeled and seeded
15. 1/2 pound French garlic sausage (available at specialty butchers)
16. 4 duck confit legs

Steps to make to make Cassoulet Toulousin

1. Melt the fat from the bacon in a large, heavy-bottom pot over medium heat. Add the beans and carrot. Stud 1 onion with the 4 cloves and add, along with 5 of the garlic cloves and 1 bouquet garni. Season with 1/2 teaspoon of salt and add a half gallon of broth. Cover and simmer until the beans are almost tender, about 1 hour. Drain, reserving the broth and beans. Discard the onion and the bouquet garni. Cut the bacon into 1-inch cubes.
2. In a large stewing pot over medium heat, melt 1 tablespoon of the duck fat. Add the lamb and pork, season lightly with salt and pepper and sear over medium-high heat, about 3 minutes. Discard all but 1 tablespoon of the remaining fat, return the pork and lamb to the pot. Chop the remaining onions and add. Mince the remaining garlic and add, along with a bouquet garni and the tomatoes. Add 1 quart broth and simmer, uncovered, for 1 hour.
3. Add the beans, bacon and garlic sausage to the pot and simmer for 1/2 hour. Remove the garlic sausage and, when cool, slice in 1/2-inch slices. In a large, ovenproof pot, ladle in half the bean-and-meat mixture. Add a layer of sausage and the duck confit. Top with remaining beans and remaining quart of broth. Cover and refrigerate overnight.
4. Three hours before serving, remove the cassoulet from the refrigerator. Remove the top layer of fat and discard. Preheat oven to 325 degrees. Sprinkle with bread crumbs. Bake for 2 hours. If it begins to dry, moisten with reserved bean broth. Serve immediately.

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