Cassoulet À La Toulousaine, Canard Confit, Saucisse, Agneau Et Jarret De Porc Recipe
Toulouse style cassoulet, sausage, duck confit, pork shank and lamb
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Ingredients
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Main Ingredients
Vegetables and Aromatics
Seasonings and Liquids
Method
Preparation
- 1
Prepare the Beans
If using dried beans, soak them overnight in water. Drain and rinse before cooking.
- 2
Prepare the Meat
In a large pot, brown the pork shank and lamb shoulder on all sides. Remove and set aside.
- 3
Cooking
- 4
Combine Ingredients
Add the browned meats back to the pot along with the sausages, tomato paste, soaked beans, chicken stock, bay leaves, and thyme.
- 5
Simmer
Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours or until the meats are tender and the flavors meld.
- 6
Add Duck Confit
In the last 30 minutes of cooking, add the duck confit to the pot.
- 7
Season
Taste and adjust seasoning with salt and black pepper as needed.
Serving
- 8
Serve Hot
Serve the cassoulet hot, optionally garnished with fresh herbs.
