Recipe: Yummy Cassoulet, for 2

Cassoulet, for 2. Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. Here's how to make it at home. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you're not a pro.

How To Make a Cassoulet step by step House cassoulet is always nice on a cooler day. This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. You can have Cassoulet, for 2 using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Cassoulet, for 2

1. Prepare 1 of carrot, cut into small cubes.
2. Prepare 1 of red onion, peeled and chopped.
3. Prepare 1 of celery stalk, finely sliced.
4. It's 1 clove of garlic, finely chopped.
5. It's 1/2 tsp of dried thyme, sage and rosemary.
6. It's 2 of duck legs, or leftover duck or goose chunks.
7. It's 2 of large sausages, or equivalent amount of chipolatas, left whole.
8. It's 1 can of beans, any type, in water. cannellini beans work well..
9. Prepare 1 can of chopped tomatoes.
10. It's 1 of small 190 ml bottle of red wine or 1 glass of red wine.
11. You need 1-2 slices of bread - fresh, stale or toasted, it doesn't matter!.
12. Prepare 1 tbsp of olive oil.
13. It's 1/2 head of cabbage, your choice, shredded, or some green beans.

Served with a french baguette and salad? Cassoulet is one of the most magnificent examples of French home cooking. The sumptuous meat and bean casserole is not as refined as some of the fussier dishes of haute cuisine. In a medium-size sauté pan over medium-high heat, heat half of the duck fat or olive oil.

Cassoulet, for 2 instructions

1. If using fresh duck or goose, put in the oven now at 180 C, and follow the rest of the steps up to step 7 while it's cooking..
2. Gently fry the diced carrot, red onion, celery and garlic in a little oil until softened and just starting to brown..
3. Add the dried herbs to the fried veg.
4. Add the wine and simmer until reduced by half..
5. Add the beans and tomatoes with their juice. Simmer until reduced by half..
6. While the mixture simmers, whiz the bread with some olive oil and a sprinkling of dried thyme in a food processor to make bread crumbs. If you haven't got a food processor then just finely chop or pick into little croutons and mix with the olive oil and thyme by hand. Or, if you have a pack of breadcrumbs, use those..
7. Lay the sausages and duck or goose on top of the veg and bean mixture, and place the oily breadcrumbs in the gaps between the meat, and cook in the oven until the meat is browned and there is only a small amount of liquid left, around 40 mins..
8. To include some greens, serve with some steamed and seasoned cabbage or green beans, and a glass of red..

Authentic Cassoulet recipe: the Cassoulet is a traditional french beans and meat stew from the south of France. Broad white beans are soaked overnight then slow cooked in a tomato based stock with. Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various Wishing to make Cassoulet, I will improvise. Make the cassoulet: Heat the duck fat in a large Dutch oven over medium-high. Cassoulet is a traditional, thick bean and meat stew from the Southwest of France, where it takes on almost religious importance.