Cassoulet recipe

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Created by Nick Creswick

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Cuisine: French

Ingredients

Duck
4 duck Maryland
sea salt and pepper
thyme
garlic
1/2L duck fat

Haricot blanc
300g haricot blanc, soaked overnight
2L chicken stock

Crust
2 tbsp butter
2 cloves garlic, crushed
1/2 bunch of parsley, finely chopped
150g breadcrumbs

Mirepoix
1 stick celery, diced
1 carrot, diced
1 large onion, diced
1 clove garlic, lightly crushed
olive oil

Cassoulet
3 large tomatoes, deseeded and diced
250g Kaiserfleisch, diced
4 large Toulouse sausages
3 cloves garlic, lightly crushed
2 bay leaves
2 tbsp thyme
Crusty bread, to serve

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Preparation

Press duck with salt, pepper, thyme and garlic; then reserve in fridge overnight.

The following day, remove from fridge then place in large pot.

Preheat oven to 120ºC. Spoon duck fat over top and wrap foil over pot. Place into oven and cook for 4 hours.

Strain haricot blanc, place into pot with chicken stock and simmer for 20 minutes. Strain haricots and reserve liquid.

For the crust mixture, melt butter in frying pan over medium heat. Add garlic and parsley, and lightly sauté until translucent. Add breadcrumbs, sauté until golden brown and reserve.

For the mirepoix, in a cast iron or enamel pot, sauté all ingredients in olive oil until translucent.

Add cassoulet ingredients to the pot of mirepoix. Cook until slightly brown them remove sausage from pot.

Add haricots and sauté for 1 minute. Remove half the mixture and reserve.

Return sausage and the cooked duck to the pot. Pour the removed mixture over top.

Pour half of reserved haricot stock into the pot. Cover with lid then place in oven set to 180ºC and cook for 1½ hours. While cooking, periodically check the liquid level. If dry, add more haricot stock.

After 1½ hours, sprinkle half of crust mixture over cassoulet, cover with lid and return to oven for 30 minutes.

Sprinkle remainder of crust mixture on top and bake uncovered for a further 15 to 20 minutes, until a golden crust has formed.

Serve immediately, directly from the pot while cassoulet is still very hot. Enjoy with crusty bread.

Nick Creswick is the chef and co-owner of Melbourne's Libertine restaurant.

If you enjoyed this Cassoulet recipe then browse more French recipes, stew recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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