Carcassonne Cassoulet

The Carcassonne Cassoulet is a traditional French dish that originates from the historical province of Languedoc. Cassoulet has its roots deeply embedded in the history of southern France, evolving through the ages to become a celebrated testament to French rustic cooking. The dish is named after the earthenware pot, or "cassole," in which it is traditionally baked. A hearty one-pot meal fit for the coldest climates, the Carcassonne version typically includes ingredients such as white beans, duck confit, pork, and sausages. Known for its rich flavors and historic origins, the cassoulet is a representation of the slow, deliberate preparation of French country cuisine.

Ingredients

• White beans (1 pound, dried)
• Duck confit (4 pieces)
• Pork shoulder (1 pound, cut into chunks)
• Sausage (preferably Toulouse sausage, 1 pound)
• Bacon (4 strips, chopped)
• Onions (2, chopped)
• Garlic (4 cloves, minced)
• Carrot (1, chopped)
• Tomato paste (2 tablespoons)
• Chicken broth (4 cups)
• Olive oil (2 tablespoons)
• Thyme (1 tablespoon, fresh)
• Parsley (for garnish, fresh)
• Salt (to taste)
• Pepper (to taste)
• Breadcrumbs (for topping)

Preparation

Soaking the White Beans

To begin, rinse the white beans thoroughly to remove any debris or dirt. Place the beans in a large bowl, and cover them with water. Let them soak overnight to allow them to soften, which will make for a better texture in the final dish. If you’re short on time, you can use the quick-soak method: cover the beans with water, bring them to a boil, turn off the heat, and let them sit for an hour before draining.

Preparing the Meats

While the beans are soaking, focus on preparing the meats. Cut the pork shoulder into large chunks, approximately 2 inches in size. In a large, heavy-bottomed pot or Dutch oven, heat the bacon over medium heat until its fat is rendered and the pieces are crispy. Transfer the bacon to a paper towel to drain, and brown the pork shoulder and sausage in the bacon fat until all sides are well-browned. Remove the meats from the pot and set them aside.

Braising the Cassoulet

Sautéing Aromatics

In the same pot, add olive oil if necessary and sauté the onions, garlic, and carrot until soft and fragrant. Stir in the tomato paste, cooking it with the vegetables for a few minutes until it starts to color slightly. This helps to deepen the flavors of the paste before combining with other ingredients.

Creating the Stew

Return the browned pork shoulder, sausage, and bacon to the pot with the aromatics. Add the soaked and drained white beans, chicken broth, and fresh thyme. Season generously with salt and pepper. Bring the mixture to a simmer, then cover and let it cook gently for about 2 hours or until the beans are tender. If more liquid is needed, simply add more chicken broth.

Baking the Cassoulet

Adding the Duck Confit

Once the beans are tender, preheat your oven to 350°F (175°C). Nestle the pieces of duck confit among the beans and meats, ensuring that the rich flavors of the duck integrate with the rest of the dish as it continues to cook.

Browning and Baking

Sprinkle a generous layer of breadcrumbs over the top to form a crust. Transfer the pot to the oven and bake uncovered for 90 minutes, checking periodically to ensure the top doesn't burn. If the cassoulet looks too dry, add more broth; the texture should be moist but not soupy.

Serving and Enjoying the Cassoulet

Allow the cassoulet to rest for at least 15 minutes after removing it from the oven – this resting period allows the flavors to settle. Garnish with chopped fresh parsley for a touch of color and freshness. Serve warm with a crusty baguette and a bottle of red wine for a true taste of southern France.

The flavors of the Carcassonne Cassoulet deepen with time, often tasting even better the next day. Enjoying it as leftovers is a testament to its intricate flavor profile developed through slow cooking and melding ingredients.

For an authentic French meal experience, pair your cassoulet with a light salad and finish with a classic dessert such as a cheese plate or crème brûlée. The elegance and warmth of this dish make it perfect for gathering loved ones around the table, sharing in the tradition and warmth of a historic culinary masterpiece. Bon appétit!