Recipe
Castelnaudary Cassoulet
Slow-baked traditional cassoulet with white beans, duck or goose confit and pork.
Yield 4 servings
Ingredients
| Ingredient |
Quantity |
| Dried white lingot beans |
350–400 g |
| Duck or goose confit legs |
2 |
| Toulouse-style sausage |
4 pieces of 80 g |
| Pork cuts |
4 pieces of 50 g |
| Pork rind |
250 g |
| Salted pork fat |
a little |
| Poultry carcass or pork bones |
for stock |
| Onion and carrot |
for stock |
| Garlic |
a few cloves |
| Salt and pepper |
to taste |
| Water |
about 3 L per stage |
Method
- Soak the beans overnight. Drain, cover with 3 L fresh water, boil for 5 minutes, then drain again.
- Make stock with pork rind, bones, onion and carrot for approximately 1 hour, then strain.
- Cook the beans in the stock for about 1 hour, keeping them intact. Reserve the hot stock.
- Brown the sausages and pork in fat from the confit. Mix the beans with garlic and a little salted fat.
- Layer rind, a third of the beans, meat and remaining beans in a deep earthenware dish. Add stock to bean level.
- Bake at 150–160°C for 2–3 hours. Gently press down the crust as it forms and add more stock if needed.
Sources
Dish history 
