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Cassoulet with pork, duck confit, Toulouse saucisse and bitter greens recipe
Created by Guillaume Brahimi
- Cuisine: French
- Serves 4
Ingredients
2 duck marylands2 tsp salt
1 sprig thyme, leaves picked
400ml duck fat
200g pork belly
½ tsp salt
90g dried haricot beans, soaked overnight in cold water
400g pork neck
1 small ham hock (approx. 200g)
1.5 litre veal stock
1 sprig thyme
2 bay leaves
50g pork skin
1 clove garlic
20ml olive oil
1 small carrot, finely chopped
1 small onion, finely chopped
1 small tomato, finely chopped
1 Toulouse sausage (or pork sausage from butcher)
2 pieces brioche
Mixed green salad leaves, to serve
1 tbsp shallot vinaigrette
Salt and pepper
Preparation
The day before serving, prepare the duck marylands by rubbing 2 teaspoons of salt and thyme leaves. Place in the fridge to rest overnight.The next day, preheat oven to 150°C.
Remove the duck marylands from the fridge, lightly rinse and pat dry with paper towel. Place in a semi-deep roasting tin. Bring the duck fat to the boil and pour over the duck until covered. Cook in the oven for 2 hours or until duck is soft. Increase oven to 200°C (to cook pork). Remove from the oven and leave the duck to cool in the fat. Set aside.
When the duck has been cooking for 1 hour 40 minutes, rub the pork belly all over with ½ teaspoon salt, and set aside to rest for 20 minutes. Place the pork on a roasting tray, skin side up, and cook in oven for 45-60 minutes or until the skin is crispy. Remove and rest. Reduce oven back to 150°C.
Meanwhile, bring the soaked haricot beans to the boil, remove straight away then strain and refresh in cold water. Set aside.
Slice the pork neck into four steaks. Place a deep (ovenproof) frying pan over high heat, add 100ml of duck fat from the duck. Add the pork neck and cook for 3-4 minutes each side or until golden brown on both sides. Set the pork neck aside.
Colour the ham hock in the same pan for 2-3 minutes. Add 1L of veal stock, the pork neck, add thyme and bay leaves in muslin cloth. Place the pork skin over the top (like a lid) then place a piece of grease-proof paper over the pork skin as another type of lid (this will keep the moisture in the dish and ensure that it does not reduce too quickly). Braise the meat in the oven for 1 hour then remove from the oven. Add the blanched haricot beans and the garlic clove, stir, then return to the oven and cook for a further hour.
Remove the meat, garlic and beans from the stock and set aside to cool. Puree the garlic by passing through a fine sieve. Strain the stock into a large saucepan and set aside. Remove meat from hock and discard all bones.
Add the olive oil to a deep frying pan and sweat the carrot, onion and tomato for 5 minutes or until soft and translucent. Add the whole sausage and cover with 500ml veal stock. Bring to a simmer, then take the pan off the heat and let the vegetables and sausages cook through with the residual heat. Strain the sausages, reserving the vegetables, and pour the sausage stock into the large saucepan of reserved stock. Heat the combined stock over medium heat until reduced by half. (You do not want to reduce for too little as the result will be watery; too long will make the stock too strong.)
Slice the rested pork belly into four even pieces. Heat a medium-sized frying pan over high heat. Remove the duck from the fat, cut in half, separating the leg from the thigh and sear, skin-side down, until crispy (approx. 1 minute each side).
Increase the oven temperature to 190°C. Place the brioche into a food processor and blend to make breadcrumbs. Assemble the cassoulet in four thick serving pots. Place the duck confit in first, then divide the ingredients equally between the pots: the pork belly, pork neck, ham hock, beans, sausage and vegetables. Add the pureed garlic to the stock and stir to combine. Pour the stock over until 1cm below the rim and top with brioche breadcrumbs. Cook the cassoulet in the oven for 10 minutes until hot and the crumbs are golden.
To serve, dress the salad leaves with the shallot vinaigrette and season to taste. Place a cassoulet pot on each serving plate with the salad to the side. Serve immediately.
If you enjoyed this Cassoulet with pork, duck confit, Toulouse saucisse and bitter greens recipe then browse more French recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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Comments (4)
09 Oct 2011 07:41 AEST
Steven
Great Show, great chef and an absolutely fantastic recipe, according to the kids this is now added to our family classics. Thanks Guillaume for sharing your knowledge and skills. My only alteration was I did the confit sous vide.
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15 Aug 2011 12:17 AEST
Ian Stewart
Glenhaven NSW
10 Aug 2011 10:03 AEST
Rudy
Ashgrove
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