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CASSOULET

CASSOULET

Recipe by Frederic Tandy, Ratinaud French Cuisine

INGREDIENTS

3 cups dried navy beans
2 tbsp duck fat
2 Ratinaud Toulouse sausages
1 200g chunk Ratinaud pancetta, cut into quarters
1/2 onion, chopped
5 garlic cloves, minced
1 tsp tomato paste
1/2 cup white wine
2 confit-cooked duck legs
2 sprigs fresh thyme, plus extra for garnish if desired
2 bay leaves
6 cups duck or chicken stock

INSTRUCTIONS

  1. Place navy beans in a large bowl, cover with cold water and soak 24 hours.
  2. Preheat oven to 300°
  3. On the stove top, preheat a large oven-safe pot that has a tight-fitting oven-safe lid.
  4. Add duck fat to a pot and melt.
  5. Add sausage and pancetta to pot and sear until browned.
  6. Add onion and garlic and cook until translucent.
  7. Add tomato paste and continue to cook for two minutes.
  8. Add white wine and scrape up any bits stuck to the bottom of the pot. Continue to cook until wine is reduced by half.
  9. Drain beans and add to pot. Give everything a good stir then add the stock.
  10. Add duck legs, thyme sprigs, and bay leaves.
  11. Place cover on pot and bake in the oven for two hours. The stew should look creamy and the beans should be tender.
Tatamagouche Brewing

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