Cassoulet

- Regarding Meats:
o I like to have some form of sausage (left whole and nicely
browned), typically some belly pork strips (again left whole and
given a good caramelisation first), at times I’ve added strips of
lamb breast, lardons, geziers de canard, etc – really anything you
fancy/have at hand. The crucial part is taking the time to develop
a good fond and flavour base in the pan.
o Finishing with a couple of confit duck legs on top (to develop a
crispy skin AND drain the duck fat onto the breadcrumb crust) is
also lovely – if you can get hold of some confit (or make your own
– I have a good method for that if interested!).
- Regarding Veg:
o The French standard would be mirepoix consisting of diced
onions, garlic, and perhaps some carrots (left fairly chunky as
they’ll stew down nicely) – I tend to flesh it out with a little celery
too, starting off with more of an Italian soffritto. Again, the key
here is to dice it all finely (save perhaps the carrot) so it really
melts down and releases all its water to deglaze the pan.
o Cannelini beans stew down to a softer consistency, whereas
butter beans will retain some firmness – I prefer cannellini, but
you could pick whichever/go half and half for textural variety...
- Regarding seasoning and flavourings:
o A good bunch of parsley roughly chopped and thrown in just
before the whole lot goes in the oven is nice.
o A persillade crumb (breadcrumbs [panko work well] blended up
with some parsley to create a nicely flavoured crumb to sprinkle
over top and crisp up in the oven also adds flavour, texture, and
makes it look very professional.
o A standard bouquet garni tossed in is well worthwhile too
(bayleaf, rosemary, thyme).
o A dry white wine is good for the deglazing.

Method:
1. Begin by browning all of your meats aggressively in a large pan. Develop
as much of a fond and crust as possible.
2. When all is nicely browned, remove it to the side, and drain any excess
fat – you will need to leave just enough in which to fry off the mirepoix.
3. Partially deglaze the pan with the mirepoix, and, when the onions are
becoming translucent, add in your beans. Allow them enough time to
absorb a little of the flavour.
Cassoulet
4. Next, add in the wine. Scrape the pan to ensure all the fond is
incorporated, or it may burn at the bottom.
5. Allow the wine to reduce by about 80%, add in your tomato flavouring of
choice, and then readd the meats.
6. Add as much beef, vegetable, or chicken stock (chicken stock is a more
neutral base, but beef will bring more depth of flavour but risks
overpowering other flavours...) to mostly cover the beans and meat.
7. Add in your bouquet garni, parsley, a good pinch of salt, some black
pepper, and cover. To restrict the liquid from reducing too much too
quicky, can wrap your pan’s lid in tin foil to form a tighter seal, or make a
cartouche (parchment paper ‘lid’ that will sit on top of the liquid and
reduce evaporation).
8. Allow it to sit in an oven at about 160c (fan) for a couple of hours. It can
be easily made ahead and reheated ready for serving.
9. Before serving, remove the lid for a while to reduce it to your desired
consistency, sprinkle atop the persillade crumb, and place under the grill
to crisp the crust. Use this opportunity to crisp the skin of the duck legs
and serve with them sitting proudly atop the crust.
10.Devour, with some crusty bread to mop up, and the realisation that you
won’t be able to eat again for several days.