Main Dish
Cassoulet de Toulouse
Jeff Cohn Cellars
34 North Street
Healdsburg , CA 95448
jeffcohncellars.com
- RECIPE YEAR: 2023
- RECIPE BY: Bruce Yelner
- YIELD: Serves 15
- PAIRS WELL WITH: Rossi Ranch GSM
Focusing on Rhône varietals, perhaps there is no dish in the South of France more iconic and cherished than cassoulet. Originally the food of peasants - a simple assemblage of ingredients available: white beans with pork, sausage and duck confit cooked together for a long while. Pairing with our Rossi Ranch GSM, a wine not of sheer power but of intensity and elegance for the perfect finish.
Ingredients:
- 4 1/2 cups Dried White Beans Soak beans in 5 quarts water and 4 Tbs salt overnight, drain and rinse
- 10 cups chicken stock
- 1 1/2 ounces gelatin sprinkle on 8 cups chicken stock to hydrate (unnecessary if using high gelatin homemade stock)
- 6 whole duck legs Season with pepper (no salt), brown and move to refrigerator
- 1/2 pound salt pork In a large pot (12 Qt) high heat, add salt port, duck fat, brown port and remove, then brown sausage
- 2 pounds garlic sausage cut into small bit sized pieces
- 2 pounds pork shoulder or butt 2" cubes
- 1/4 cup duck fat
- 2 large onions finely diced, sweat in remaining fat
- 2 large carrots 3" sections
- 2 heads garlic excess paper removed, cut in half
- 8 ounces tomato paste
- 4 leaves bay
- 10 sprigs fresh thyme
- 10 sprigs fresh parsley
- 2 cups fresh bread crumbs pulse baguette in food processor with 4 Tbs oliver oil
- 2 ribs celery 3" sections
Directions:
Preheat Oven to 350°F. Use a Dutch Oven or covered dish. Soak beans in 5 quarts of water and 4 tablespoons of salt overnight, Drain and rinse. Sprinkle gelatin on 8 cups of stock to hydrate (omit if using homemade stock). In large (12 quart) pot, on high heat, add salt pork and duck fat, brown pork meat, remove then brown sausage and remove to same bowl. Season duck legs with pepper, no salt, brown and move to refrigerator. In remaining fat, add onions, cook to sweat. Add drained beans, carrots, celery, garlic, tomato, thyme, parsley, bay and stock mix. Bring to a simmer, cover, reduce heat and cook to beans slightly soft (about 20 minutes). Remove carrots, celery, bay, thyme and parsley. Squeeze cloves out of garlic and add pork and sausages. Beans should be almost completely submerged. Transfer to oven uncovered for 1 1/2 hours, adding remaining stock every 1/2 hour to keep beans almost covered. Add duck confit and cover with beans, back into oven for another 1 1/2 hours. Add water if liquid gets too low. Cover with breadcrumbs and bake 30 minutes until browned.
