Cassoulet (modern version)
6 servings
120 minutes
Cassoulet is a famous dish from French cuisine, originating from the Languedoc region. It embodies rural comfort and the traditions of slow cooking. The modern version of cassoulet retains the main elements of the classic recipe while adding sophistication to the flavor. Beans simmered with aromatic cloves absorb rich notes of vegetables and spices. The duck leg confit is crispy on the outside and tender on the inside, creating a wonderful contrast with creamy bean puree. Toulouse sausage and garlic sausage add spiciness, while sherry vinegar highlights the depth of flavor. The dish is completed with croutons, espelette pepper, and fragrant olive oil. Cassoulet is not just food; it is a symbol of France's gastronomic heritage and an ideal choice for a cozy dinner on a cool evening.
1
Soak the beans the day before.
- White beans: 1 kg
2
Boil until soft with a clove stuck in the onion and carrot.
- White beans: 1 kg
- Cloves: 1 piece
- Onion: 1 piece
- Carrot: 2 pieces
3
Boil the Toulouse sausage together with the beans at the end of cooking the beans.
- Sausages (wieners): 1 piece
- White beans: 1 kg
4
Cut the sausage with garlic into sticks.
- Sausage: 150 g
5
Fry the duck leg in a pan until crispy. Cut into small pieces.
- Duck leg confit: 1 piece
6
Mix 250 g of boiled beans with cream and butter, blend, and strain through a sieve. Add vinegar.
- White beans: 1 kg
- Cream 30% fat: 40 g
- Butter: 70 g
- Sherry vinegar: 1 tablespoon
7
Pour bean cream into a plate, add beans, sausage, sliced sausage, and duck leg. Sprinkle with croutons, onion, cayenne pepper (or better espellete), and drizzle with olive oil.
- White beans: 1 kg
- Sausage: 150 g
- Sausages (wieners): 1 piece
- Duck leg confit: 1 piece
- Croutons: to taste
- Chopped chives: 1 tablespoon
- Ground cayenne pepper: to taste
- Olive oil: to taste
