Citrus Cassoulet

Cassoulet is a traditional French dish that originates from the Languedoc region. Known for its rich, hearty nature, cassoulet is typically made with beans and meat, slowly cooked to perfection. Our unique take on this classic adds a zesty twist with the inclusion of citrus, bringing a refreshing flavor to the robust cassoulet.

History of the Cassoulet

The origins of cassoulet lie in Southern France, specifically in the town of Castelnaudary. The dish is said to have been created during a time of conflict to feed and warm the villagers. The traditional cassoulet is named after the earthenware pot, "cassole," in which it was originally cooked.

Ingredients

• White Beans (1 pound, dried)
• Sausage (1 pound, preferably smoked)
• Pork (1 pound, pork belly works best)
• Chicken (1 pound, chicken thighs)
• Duck Confit (2 legs)
• Carrots (2, diced)
• Onions (2, chopped)
• Garlic (4 cloves, minced)
• Tomatoes (1 can, diced)
• Thyme (2 teaspoons, dried)
• Bay Leaves (2)
• Lemons (2, zested and juiced)
• Oranges (1, zested and juiced)
• Salt (to taste)
• Pepper (to taste)
• Olive Oil (2 tablespoons)
• Parsley (fresh, chopped for garnish)

Preparation

Before you start cooking, it's best to prepare your ingredients. Begin by soaking the white beans in water overnight. The next day, drain and rinse them thoroughly. Set aside. Dice the carrots and chop the onions. Mince the garlic, and make sure all meats are cut into bite-sized pieces.

Cooking the Citrus Cassoulet

1. In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onions and carrots. Cook until the onions are translucent. Stir in the garlic and cook for another minute.
2. Add the cut pieces of sausage, pork, and chicken to the pot. Brown the meats on all sides.
3. Stir in the canned tomatoes, white beans, and pour in enough water to cover the entire mixture.
4. Season with thyme, bay leaves, salt, and pepper to taste.
5. Add the zests and juices of lemons and oranges, then mix well.
6. Allow the cassoulet to simmer gently for about 1.5 hours, or until the white beans are tender and the flavors are well combined. Make use of a cooking timer to ensure perfect timing.
7. In the final 30 minutes, nestle the duck confit legs into the casserole. Cover and continue cooking.
8. Garnish with freshly chopped parsley before serving.

Serving Suggestions

The Citrus Cassoulet is best enjoyed hot, right out of the oven. Serve with crusty French bread to mop up the flavorful sauce. Pair it with a glass of red wine for a delightful dining experience.

For a unique twist, try adding a mixed green salad with a citrus vinaigrette dressing to complement the dish's zesty flavors. Enjoy!