Let’s make Cassoulet! Sure, you can buy duck confit and Toulouse sausage from a good butcher, but then we wouldn’t have ourselves this video, would we? For serious, I’m super pumped to be able to share this one with you. A lot of planning and energy went into this video so I hope you dig it. As usual, please leave any questions that you have in the comments and I’ll answer them. Disclaimer: I apologize in advance for any mispronunciations. My French is non-existent… Cook on! 🤘🏻 Adam
Example workflow…
Day 1 - Make Toulouse sausage, fabricate duck, render duck fat and prepare/season duck legs for confit.
Day 2 - Make duck confit, pre-soak beans.
Day 3 - Finish crisping confit, cook beans, build and finish the final cassoulet.
Sous Vide Time/Temperature...
185F for 6-8 hours
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FULL CASSOULET INGREDIENTS…
For the Beans...
2.5 pounds White Beans (1kg)
1 Yellow Onion (375g)
1 Carrot (56g)
1.5 tbsp Tomato Paste (28g)
3 medium Tomatoes (528g)
5 Garlic cloves (15g)
6-8 cups Chicken Stock (plus 2-3 cups more for later)
2/ 3 lb Pork Belly (300g)
1/ 2 lb Ham
3 tbsp Red Wine Vinegar (45ml)
3 tbsp Duck Fat (45ml)
3 tbsp Salt (35g)
For the Herb Sachet in the Beans...
Small Bundle Fresh thyme (5g)
Small Bundle Fresh Parsley (9g)
2 bay leaves
1 tsp Black Peppercorn (3g)
1 tsp Juniper Berries(2g)
4 cloves (.5g)
Additional Meat for the final Cassoulet…
4-5 Pork Spare Ribs (400g)
3 six inch Toulouse Sausage Links(400g)
Bundle of Fresh Thyme
2 Bay Leaves
2 tbsp Duck Fat (30ml)
Duck Confit…
4-6 Duck Legs
Duck Fat to submerge legs
Thyme (fresh, picked and pressed in)
Zest from half an Orange
6 Garlic Cloves (1 per leg)
Salt (about a half teaspoon per leg)
Cracked Black Pepper TT
Toulouse Sausage… (recipe yields 5lb or 15-20 links)
3.5 pounds Pork Shoulder (1.6 kg)
1.5 pounds Fatback (680g)
3/4 cup White Wine (175ml)
1/4 cup Brandy (60ml)
3 tablespoons Kosher salt (40g)
3 tablespoons minced garlic (50g, 15-20 cloves)
1 tablespoons ground black pepper 8g
1 tablespoon ground white pepper 8g
1 teaspoon Nutmeg, freshly grated (optional)
10-12 feet Natural Hog Casings (32-38mm)
*serve with additional red wine vinegar and a nice bottle of light red wine.
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STUFF THAT I USE…
Tabletop Induction Burner - https://amzn.to/3sFZ5Ye
Cassoulet “Tarbais” Beans - https://tinyurl.com/25nvko66
KitchenAid Stand Mixer - https://amzn.to/3ugKgvO
KitchenAid Meat Grinder - https://amzn.to/2Nq0Icu
Staub Dutch Oven - https://amzn.to/3k4psmE *this is green, but mine is “white truffle”
Cheesecloth - https://amzn.to/3ui24Hc
Where I buy Spices - www.spiceology.com
Mini Microplane - https://amzn.to/2Zy8Av2
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
History of Cassoulet...
https://www.dartagnan.com/cassoulet-history.html
Preserving meat in France (about Confit)…
https://www.dartagnan.com/what-is-confit.html
*This video was NOT sponsored by anybody.
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MUSIC:
Melodeyes - https://soundcloud.com/melodeyes
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Intro (0:00)
Making Toulouse Sausage (1:00)
Duck Breakdown / Rendering Fat (6:14)
Prepping Duck Confit (7:32)
Making Duck Confit (8:24)
Soaking the Beans (10:23)
Cassoulet ingredient overview (10:53)
Making the beans / Preparing additional meats (11:21)
Building & Finishing the Cassoulet (15:33)
Final Thoughts (18:32)