Glorious Cassoulet
ID: 43bcfee6...
A classic French comfort dish from the Languedoc region, featuring a slow-braised combination of duck legs, Morteau sausage, ham hock, and tender white beans, topped with a vibrant garlic-parsley herb crust.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Sear the duck legs and Morteau sausage in duck fat, then brown the large-cut aromatic vegetables in the same fat. → Combine the meats, vegetables, bouquet garni, soaked white beans, and brown chicken stock in a deep baking dish. → Cover with a paper cartouche and bake at 160°C for 3 hours, then allow to cool. → Portion the meat into a serving casserole dish, layer with the beans, top with a spoonful of duck fat, and cover with a garlic-parsley breadcrumb crust. → Bake at 180°C for 25 minutes until bubbling and golden-brown, then serve with baguette and Dijon mustard.
Cooking Steps
Brief Cooking Order
Sear the duck legs and Morteau sausage in duck fat, then brown the large-cut aromatic vegetables in the same fat. → Combine the meats, vegetables, bouquet garni, soaked white beans, and brown chicken stock in a deep baking dish. → Cover with a paper cartouche and bake at 160°C for 3 hours, then allow to cool. → Portion the meat into a serving casserole dish, layer with the beans, top with a spoonful of duck fat, and cover with a garlic-parsley breadcrumb crust. → Bake at 180°C for 25 minutes until bubbling and golden-brown, then serve with baguette and Dijon mustard.
Introduction
A classic French comfort dish from the Languedoc region, featuring a slow-braised combination of duck legs, Morteau sausage, ham hock, and tender white beans, topped with a vibrant garlic-parsley herb crust.
Step 1
Heat a deep pan, add duck fat, and sear the salted duck legs skin side down to lightly brown.
Step 2
Cut the Morteau sausage in half and place in the pan with the duck legs to brown and release its smoked flavors into the fat.
Step 3
Prep the carrots, celery, and onion by cutting them into large chunks, and halve a whole garlic bulb.
Step 4
Once the duck legs and sausage are browned, remove them from the pan and set aside on a tray.
Step 5
Add the prepared carrots, onions, celery, and garlic (face down) to the pan containing the rendered duck fat. Season with freshly ground black pepper and brown them well.
Ingredients List
Important Notes
Cure the duck legs overnight in salt and thyme to draw out moisture and deepen their savory flavor.
The smoked ham hock must be pre-boiled for an hour and a half to soften the meat and remove excess salt before adding to the stew.
Do not add salt during the long braise because the cured duck legs, ham hock, and smoked sausage are already highly salted, and early salting can make the white beans tough.
Blending fresh parsley and raw garlic with breadcrumbs creates a fragrant, green herb crust that absorbs the flavorful duck fat as it bakes.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...