WINE & FOOD AFFAIR RECIPES

Main Dish

Sonoma Grown Cassoulet

Longboard Vineyards

5 Fitch Street
Healdsburg, CA 95448
longboardvineyards.com

A local ingredient take on a traditional French Cassoulet. Maison Porcella and Longboard Vineyards share a passion for translating European delights to uniquely local experience.

Ingredients:
  • 2.2 pounds Cassoulet Beans
  • 300 gram Toulouse Sausage
  • 200 gram Salt Cured Pork Belly
  • 4 each Carrots 2 carrots peeled and cut in half, the remaining 2 diced
  • 3 each Onions
  • 3 each Cloves
  • 5 each Garlic Cloves crushed
  • 1 each Bouquet Garni
  • 3 each Tomato
  • 4 each Duck Confit
  • TT Duck Fat
  • 1 bunch Parsley
  • 100 gram Bread Crumbs
  • TT Sea Salt
  • TT White Pepper
Directions:
This takes time, you will need a glass of Longboard Watergirl Rose to keep you company!

Directions:

Wash Vegetables, peel and cut 2 of the carrots in half, dice the other two. Cut one orion in half and prik with cloves, dice the other onions.
Put the beans in pot with cold water and bring to simmer. Strain out and place bean back in pot with cold water. Add Onion with clove, carrot, hand crushed garlic clove and bouquet garni (leek, parsley, thyme, bayleaf) in pot with water and beans. Cook for approximately 2 hours until beans are tender. Once beans are cooked, add sea salt so that liquid tastes slightly salty. Set aside to cool at room temperature.
Cube salted pork into 2 inch cubes and put in pot with cold water, bring to boil, skim.  Remove salted pork and set aside. 
In pan, melt duck fat and and roast duck legs, remove and set aside. Roast blanched salted pork in duck fat, remove and set aside. Lightly roast Toulouse Sausage in same pan, should remain raw inside. Set aside and cool.
Bring a pot of water to boil and prepare ice bath for blanching tomatoes. Remove top stem from tomatoes and score bottom lightly. Blanch for 10 seconds or until skin can be easily removed, put in ice bath and cut into bite size chunks once cool.
Heat large pan with olive oil and add previously chopped vegetables. Sweat until tender, add chopped garlic and lightly cook. Add diced tomatoes and cook down until you get a thick soup consistency.
Preheat oven to 120˚C (250˚F)
Stain Off bens, keep the cooking liquid! Discard aromatics.
In Cassoulet dish or cast-iron pan – layer the roasted Toulouse sausage, salted pork and roasted duck confit, followed by the vegetable mixture and cooked beans. Repeat until all ingredients used. Finish by layering duck fat and cover with some of the cooking liquid from the beans.
Cover with aluminum foil and place in preheated oven for approximately 2-3 hours, be sure to check and add more cooking liquid if it seems to dry off during cooking.
Wash parsley and chop, mixing with breadcrumbs. Remove Cassoulet from oven after 2 hours, remove aluminum foil and coat with thin layer of parsley bread crumbs to finish cooking for last hour.  Remove from oven before serving and finish with fresh ground pepper.