Cassoulet Toulouse Style

Instructions

1. Step 1

   Place the beans in a large bowl and cover with 6 ¼ cup (1500 ml) of water. Refrigerate while they soak overnight.

   Timer: 720 min (fixed)

   Ingredients used: 1500.0 ml Water, 500.0 gr White Bean

   Cookware: large bowl

2. Step 2

   Drain the soaked beans and discard the soaking water. Rinse the beans thoroughly.

   Cookware: colander

3. Step 3

   Put the beans in a large pot with the remaining 4 ¼ cup of water, the chicken stock, bay leaves, and thyme. Bring to a full boil over high heat, boil for 10 minutes, then reduce to low heat and simmer until barely tender.

   Timer: 55 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 1000.0 ml Chicken Stock, 2.0 gr Dried Thyme, 1000.0 ml Water

   Cookware: large pot, wooden spoon

4. Step 4

   Heat the oven to 160°C.

5. Step 5

   Prepare the vegetables first, followed by the pork and duck, as described in the ingredient list. Wash the knife, cutting board, and work surface after contact with raw meat.

   Timer: 15 min (fixed)

   Cookware: Chef Knife, cutting board

6. Step 6

   Heat 2 tbsp (25 gr) of duck fat in a large skillet over medium heat. Brown the pork belly and pork shoulder in batches, then transfer them to a large plate.

   Timer: 12 min (fixed)

   Ingredients used: 25.0 gr Duck Fat, 250.0 gr Pork Belly, 450.0 gr Pork Shoulder

   Cookware: large plate, large skillet, tongs

7. Step 7

   Brown the sausages in the same skillet over medium heat, turning them to color all sides. Transfer them to the plate with the pork.

   Timer: 8 min (fixed)

   Ingredients used: 450.0 gr Pork Sausage

   Cookware: large plate, large skillet, tongs

8. Step 8

   Add the onion and carrots to the skillet and cook over medium heat until softened. Stir in the garlic and tomato paste, cook briefly, then add the crushed tomatoes and cook until slightly thickened.

   Timer: 10 min (fixed)

   Ingredients used: 120.0 gr Carrot, 16.0 gr Garlic, 200.0 gr Onion, 200.0 gr Tomato, 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

9. Step 9

   Drain the par-cooked beans over a large bowl, reserving their cooking liquid. Remove the bay leaves.

   Cookware: colander, large bowl

10. Step 10

    Layer half of the beans in a Dutch oven, followed by the browned pork and tomato mixture. Add the salt and pepper, cover with the remaining beans, and nestle the sausages and duck legs into the top. Pour in enough reserved cooking liquid to come just below the surface.

    Timer: 10 min (fixed)

    Ingredients used: 2.0 gr Black Pepper, 3.0 piece Duck Leg, 6.0 gr Salt

    Cookware: Dutch oven, wooden spoon

11. Step 11

    Bake uncovered until the liquid is bubbling and a light crust begins to form.

    Timer: 60 min (fixed)

    Cookware: Dutch oven

12. Step 12

    Mix the breadcrumbs with the remaining 3 ½ tsp (15 gr) of duck fat in a small bowl, then scatter the mixture evenly over the cassoulet.

    Ingredients used: 60.0 gr Breadcrumb, 15.0 gr Duck Fat

    Cookware: small bowl

13. Step 13

    Return the cassoulet to the oven and bake until deeply browned, the pork is tender, and the center reaches at least 74°C.

    Timer: 35 min (fixed)

    Cookware: Dutch oven

14. Step 14

    Rest the cassoulet before serving so the liquid thickens around the beans.

    Timer: 20 min (fixed)

    Cookware: Dutch oven