4 Protein Cassoulet de Toulouse with duck confit, salted pork, veal shin and sausages скачать в хорошем качестве

4 Protein Cassoulet de Toulouse with duck confit, salted pork, veal shin and sausages

This 4 Protein Cassoulet takes a litle time to make but my goodness it is SO delicious!!! Good things come to those who wait. enjoy Igor & Ann www.facebook.com/cannotstopcookingandbaking Classic French Cassoulet Toulouse style Recipe (6 to 8 portion) 4 sausages Toulouse style 1 smoked garlic sausage 1kg pork belly 1 piece of pork rind (skin) about 6”x6” 500gr veal shin or leg of lamb bone in 2 confit legs of duck 100gr goose or duck fat (can be from the confit ducks) 200gr smoked pancetta or guanciale 500gr of dried haricot or cannellini beans 5 ripe peeled tomatoes 2 onions 2 carrots 4 celery stalks 10 cloves of garlic Bouquet garni of thyme, rosemary and bayleaf 2 pints of chicken stock Sea salt & pepper Method Step1 (day1) Soak the dried beans overnight in 3 times their own volume of cold water. Rub the pork belly generously with sea salt and let it cure for 3 hours in a dish Rinse of the excess salt and pat dry with kitchen towel Let it cure overnight uncovered in the fridge Step 2 (day 2) Slice the pork rind in fine strips. Cut the pork belly in chunks Add the beans, pork rind and pork belly to a large casserole and cover generously with cold water. Bring to the boil and let simmer for 15mins. Skim of the impurities from the surface Strain the water and discard it Remove the pork belly pieces. The strips of rind can stay in the beans Step 3 Heat 50gr of goose or duck fat in a large casserole and brown the veal shin with the diced pancetta and then remove them. Next brown the pork belly pieces in the same fat and remove them. To the same casserole add the remaining 50gr of duck fat and brown/caramelize the chopped onion, carrots, celery Next add the whole garlic cloves, the peeled tomatoes, the veal, the pancetta, the pork belly and the beans with the pork rind. Finally add the bouquet garni, lots of fresh ground pepper and cover with 2 pints of chicken stock. Bring to the boil and preheat the oven to 140c or 280f. When boiling place the casserole in the center of the oven uncovered for 2hours stirring halfway through. Take the casserole out the oven. You should have a bit of a crust on top. Give it a stir and let it cool down a bit whilst you fry the fresh sausages. Pierce the sausages so they don’t burst. Clean the duck meat from the legs and stick in the cassoulet. Chop the smoked garlic sausage and stick them in the cassoulet. Add the fried sausage whole or in chunks. Level the top of the casserole. Crush up 3 slices of freshly dried white bread and sprinkle over the top. Lightly press them evenly in the top layer. Bake the casserole for a further 1 hour in the oven at 160c/320f. You should now have a glorious cassoulet with a beautiful crust. Serve with fresh baguette and mustard.