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tc
04-01-2009, 11:46 AM
This is a Basque take on the classic French Duck Confit Cassoulet, and is even better if prepared a day ahead, and re-heated.

Tom



Cassoulet Toulousain La Cote Basque


INGREDIENTS
• 1 1/2 pounds white navy beans
• 5 quarts water
• 2 4-pound ducks
• Coarse salt to taste
• 2 carrots, whole
• 1 onion, chopped *
• Bouquet garni (thyme, parsley and bay tied in a cheesecloth)
• 2 pounds boned loin of pork
• 1/2 pound fresh pork rind
• 2 pounds lamb shoulder cut in 1 1/2-inch pieces
• 1 cup beef, pork or chicken stock
• 3 cups dry vermouth or white wine
• 1 tablespoon tomato puree
• 6 cloves garlic, peeled
• 1/2 pound salt pork, coarsely chopped
• 4 shallots, peeled
• 1 pound basque chorizo sausages
• 1 pound saucisson a l'ail (garlic sausage) in one piece
Preparation
Soak beans overnight in cold water to cover. *
Cut each duck into 10 pieces (legs, thighs, breast cut in half). Salt and leave overnight in refrigerator. *
Drain beans and put them in a large casserole or kettle. Add water to cover. Simmer two minutes, drain and add fresh water to cover. Add the onions, carrots and bouquet garni. Bring to boil, turn down and simmer gently over low heat for 1 1/2 hours.
In a preheated 325-degree oven, roast the pork loin for 1 1/2 to 2 hours, or until it has reached an internal temperature of 175 to 180 degrees. *
Simmer rind in water to cover for two minutes and cut into 1/4-inch strips and then again into small triangles. Simmer in fresh cold water to cover for 30 minutes. Drain and set aside. *
In a large frying pan, fry the pieces of duck, skin down, until the skin is golden. Reserve most of the fat for another day, it's the best thing you've ever fried in. *
Brown the lamb pieces in the frying pan in which you have browned the duck (they do not need extra fat). Put lamb in a casserole, add wine, stock and tomato puree and cook slowly in preheated 325-degree oven for 1 1/2 hours. *
Prick Chorizo sausage all over with a fork and fry until browned. Drain on paper towels.
Boil the garlic sausage for 30 minutes in water and drain. Slice. *
In a food processor, combine the salt pork, garlic and shallots and blend until smooth. *
With a slotted spoon, remove the carrots from the beans. Turn up the heat under the beans, bringing them to a boil. Stir in the salt pork mixture and immediately turn off the heat. Set aside until final assembly. *
When lamb is cooked, remove from oven and mix the juices from the pan into the beans. Slice the roast pork. *
Arrange a layer of beans in a large casserole. Put pieces of lamb, duck, pork, rind and sausages on top. Add alternating layers of beans and meat, finishing with beans. Bake in preheated 375-degree oven for 30 minutes.

metalmouth
04-01-2009, 12:00 PM
Duck, Pork and Lamb in one dish. There is a heaven! ;D

żżż
04-02-2009, 01:14 PM
Duck, Pork and Lamb in one dish. There is a heaven! *;D

Plus sausages! Oh me, oh my!!! :D

Are you sure about the 1 tb. of puree, not paste? That's not much tomato at all...

The rest of the recipe looks GREAT. I'll have to try it one of these days...

tc
04-02-2009, 01:36 PM
Duck, Pork and Lamb in one dish. There is a heaven! *;D

Plus sausages! *Oh me, oh my!!! :D

Are you sure about the 1 tb. of puree, not paste? *That's not much tomato at all...

The rest of the recipe looks GREAT. *I'll have to try it one of these days...

I believe that should be Paste, that's what I use, and no, there's not much Tomato in there, but you can certainly add some, that's kinda the beauty of these dished, you can put anything in there that strikes your fancy.

Tom

żżż
04-02-2009, 03:21 PM
Yeah, I know there's not much tomato in the dish, but the amount of tomato in a spoon of paste vs. puree is very different.

Thanks for the clarification...

Jetspray
04-02-2009, 06:54 PM
I just want to lick the spoon....Jetspray