Ingredients

  • Beans
  • 675 grams flageolet beans , can use white beans
  • 110 grams salt pork soak overnight, dice
  • 2 carrots peel, halve
  • 1 onion quarter
  • 1 clove, stick in onion
  • 2 tomatoes, concassed, peeled, deseeded
  • 1 stalk celery 2" chunks
  • 1 bay leaf
  • 3 sprigs parsley
  • 1 mace, blade, or 1/4 teaspoon mace
  • 2 cups goose stock
  • 2 cups water
  • Sauté
  • 1 tablespoon goose fat
  • 1 pound lamb shoulder cut into chunks
  • 2 onions chopped
  • 5 cloves garlic chopped, less if using a garlic sausage
  • 2 tomatoes concassed
  • salt and pepper
  • 1 stalk celery
  • 1 bay leaf
  • 1 sprig parsley
  • 225 grams sausage, Toulouse-a mild garlic sausage, 1" pieces
  • 225 grams sausage, smoked garlic sausage
  • 225 grams duck confit
  • 160 grams dried breadcrumbs

Directions

1. Place beans into large pot with other bean ingredients and simmer until beans are tender, 1 1/2 to 2 hours.
2. Meanwhile, prepare the sauté. Brown lamb in the goose fat. Add onions and garlic and brown them lightly, then spoon in enough liquid from the bean pot to barely cover the meat. Add tomatoes, salt, pepper, and a small bouquet garni. Cover and simmer slowly for 1 1/2 hours. Brown Toulouse sausage in a little lard and add it with the garlic sausage to the pan with the lamb and simmer for 10 minutes.
3. Preheat the oven to 350*F/175*C/GM4. Remove the bouquet garni, whole carrots and onion from the bean pot and discard.
4. Rub the inside of a large earthenware pot with a clove of garlic, and place half of the beans in the pot. Add all of the sauté mixture and duck confit and cover with the remaining beans. Bring the cassoulet to a boil on top of the stove, then sprinkle the surface lightly with breadcrumbs.
5. Transfer pot to oven and bake for 1 1/2 hours. Every 15 minutes break crust, stir a bit, then sprinkle with more breadcrumbs. Leave last crust to brown before serving.

Notes
Serving Ideas:Original serves about 12.
Suggested Wine:T altered amounts from original recipe.


Categories
Pork, main course, main courseBeef, main courseGame, main courseLamb
Keywords
Pork, main courseGame, main courseBeef, main courseLamb, main course
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