The cold is back, but we've got something to comfort you! Sébastien Giroud, chef at Hôtel Lancaster, shared with us his recipe for cassoulet : white beans, pork ribs, Toulouse sausage, and confit duck leg. Yum! And for the lazy ones who don't have the energy to cook, join us every Sunday at noon in October at the Lancaster to savor this iconic dish from the Southwest.
Ingredients to get
For 4 persons :
- 4 pieces of Toulouse sausage
- 600g of pork ribs
- 2 duck legs confit
- 100g of smoked bacon
- 350g of dry Tarbais beans
- 30g of duck foie gras fat
- 1 tbsp of tomato paste
- 2.5 liters of white poultry stock
- 3 cloves of garlic
- 1 carrot
- 1 onion
- 1 sprig of thyme
- Salt, pepper
Making Your Cassoulet
Soak the Tarbais beans in water the night before for 12 hours.
Blanch the beans in boiling water for 5 minutes, then set aside.
In a pot, sauté the finely chopped onion and diced carrot in some of the duck foie gras fat. Add the smoked bacon, blend with peeled garlic cloves, add the tomato paste, and roast. Then add the blanched Tarbais beans and moisten with the white stock and thyme.
Let it simmer gently for 1.5 hours, season with salt and pepper towards the end of cooking for tender beans, keeping them in their cooking juices.
In a pan, gently brown and color the pork ribs cut into quarters, Toulouse sausages, and duck legs confit cut in half in the remaining duck foie gras fat. Remove and set aside.
In a casserole, layer as follows to bake the cassoulet in the oven : rub the casserole with a garlic clove, place half of the beans, arrange the bacon pieces, thighs, and sausages in a rosette, cover with the remaining beans, and fill up with the bean cooking juices.
Place the cassoulet in a preheated conventional oven at 150 degrees celsius, then "break the crust" on the surface and add the cooking juice to the height every 30 minutes for 3 hours.
Chef's Tips : The cassoulet should be well confited and golden before serving.
Also, discover a mushroom burger and yummy beet gnocchi
