Cassoulet de Carcassonne

Introduction

Cassoulet de Carcassonne is a traditional French dish originating from the Languedoc region, specifically in Carcassonne. It's a hearty bean stew that represents the culinary traditions of the south of France, combining rich meats and beans into a flavorful feast. The dish is named after the cassole, the earthenware pot in which it is ideally cooked. Dating back to medieval times, cassoulet was considered a food that provided sustenance and warmth to the locals, especially during the harsh winters. Today, it’s a celebrated dish across France and enjoys a spot in haute cuisine.

Ingredients

• White beans - 500g, preferably Tarbais
• Duck confit - 4 pieces
• Pork shoulder - 500g, cut into pieces
• Pork sausage - 300g, cut into slices
• Toulouse sausage - 2 whole links
• Smoked bacon - 100g, cut into lardons
• Carrots - 2, chopped
• Onions - 2, finely chopped
• Tomatoes - 400g, chopped or canned
• Garlic - 4 cloves, minced
• Thyme - 1 bunch
• Bay leaves - 2
• Salt - to taste
• Black pepper - to taste
• Duck fat - 3 tablespoons
• Bread crumbs - 100g
• Parsley - 1/4 cup, chopped (optional, for garnish)

Preparation

Before you start preparing the cassoulet, ensure all the ingredients are ready and measured. The preparation involves soaking the white beans overnight to reduce cooking time and enhance texture. Here is how to prepare each component:

Step 1: Preparing the White Beans

1. Rinse the white beans under cold water thoroughly.
2. Place them in a large bowl filled with water, ensuring the beans are fully immersed.
3. Let soak overnight for at least 12 hours.

Step 2: Preparing the Meat

1. In a large pan, heat the duck fat over medium-high heat.
2. Add the duck confit pieces and fry until the skin is golden brown. Remove and set aside.
3. Using the same pan, add the pork shoulder and cook until browned on all sides.
4. Add the pork sausage along with the Toulouse sausage, and cook until well-browned. Remove and set aside.
5. Reduce the heat to medium and add the smoked bacon lardons to the pan, cooking until crispy. Remove and set aside.

Step 3: Preparing the Vegetables

1. In the residual fat, add the chopped onions and carrots. Sauté until the onions become translucent.
2. Add the garlic and cook for another minute until fragrant.
3. Add the chopped tomatoes, thyme, and bay leaves. Stir well to combine and let cook for about 10 minutes until the tomatoes break down.

Cooking the Cassoulet

Step 4: Assembling the Cassoulet

1. Preheat your oven to 150°C (300°F).
2. Drain the white beans and place them in a large cassole or cast-iron pot.
3. Add the meat - the duck confit, browned pork shoulder, cooked pork sausage and Toulouse sausage, and the bacon.
4. Pour the vegetable mixture over the top and gently mix to distribute evenly.
5. Top with water until just covered and season with salt and black pepper to taste.

Step 5: Baking the Cassoulet

1. Place the cassole in the preheated oven and cook uncovered for 2 hours. Link to cooking timer here.
2. After 2 hours, remove from the oven and stir the top layer of beans.
3. Sprinkle the breadcrumbs evenly over the top and return to the oven.
4. Increase oven temperature to 180°C (350°F) and cook for an additional 1 hour until the top is golden brown and crunchy. Link to cooking timer here.

Serving Suggestions

Cassoulet is best enjoyed when hot out of the oven. It pairs nicely with a glass of red wine from the Languedoc region, enhancing the flavors further. Garnish with some fresh parsley for added fragrance and freshness. This hearty dish is perfect for family gatherings or special occasions, bringing a taste of French culinary heritage to your table. Bon appétit!