Originally created by Ariane Daguin & Modified by Ashley

I first had this dish in a very nice little local restaurant on a very hot day, when I visited Southwest France in summer. Even under a hot weather, I was stunned by how tasty this local dish was! I totally fell in love with it at the first bite. I thought to myself, I have to learn to cook this! When I came back to California, I started to gather all the ingredients and test out the best yet authentic recipe. It is such a wonderful and hearty dish to have in cold weather, which to me, is after the rain season starts in November in California. I tried quite a few and this is the one that turns out to be the best.

Ingredients

      • 1 pound French coco tarbais Bean, washed clean
      • 1 pack of Ventreche (French bacon)
      • 10 cloves of garlic
      • 2 medium onions, peeled and halved
      • 5 whole cloves
      • 1 carrot peeled and cut into 1 inch pieces
      • 1 herb bouquet made of 5 parsley sprigs, 3 celery leaves, 1thyme sprigs, 1 bay leaf and 10 mixed peppercorns, put into a boil container as shown
      • 3 duck leg confit
      • 3 ounces of Duck and Veal Demi-Glace, dissolved in 2 cups of water
      • 4 teaspoons of tomato paste
      • Pinch of salt, freshly grounded black pepper
      • 1 package of Duck and Armagnac Sausage
      • ½ pound of French Garlic Sausage cut into 6 slices
      • 4 tablespoon of Duck fat at room temperature

Cooking

      1. Soak the beans in a large container filled with abundant water overnight, this will allow the beans to cook easily until tender;
      2. face in a large pot with the Ventreche, garlic, carrot, onion, clove and all the herbs. On medium to high heat, bring to a boil and turn heat to low and let it simmer for about 1 hour to make the beans just turn tender, please note not to overcook the beans since it will affect the overall texture of the dish
      3. Drain the beans and discard the onions and the herbs. Cut the ventreche into small cubes.
      4. Season the bean with salt and pepper and preheat the oven to 325 Fahrenheit.
      5. In a skillet, sear the duck and Armagnac sausages until browned.
      6. Using a cast iron pot (Le Creuset or Staub), lightly grease it with duck fat and put half of the cooked beans in, add all the meat, drizzle with about half of the duck fat; and then put the remaining beans in to cover the meat;
      1. Stir the tomato paste into the demi-glace and the water mixture until it’s evenly dissolved, pour evenly over the beans, drizzle the remaining duck fat;
      2. Bake in oven for about 21/2 hours until it’s hot and sizzling, check frequently to see if it dries out. If you think it’s too dry, break the hard shell and put half a cup of the stock of the bean.
      3. Increase the oven temperature to 400 Fahrenheit, and bake until the top is brown, about 45 minutes. Check frequently, if it’s too dry, break the hard shell to pour in another half cup of bean stock until it’s heated thoroughly.
      4. Serve hot immediately and make sure to include a piece of everything for each serving. If you have too many guests, you can cut the duck legs into pieces. I like to have a whole duck leg for each guest.

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Tips

      • Don’t be shy in adding meat to the dish, more meat will make it even tastier. The ingredient for the meat part is just the minimum.
      • It’s normal for the top to have a hard crust, but at the same time, you should watch out to make sure it is not too dry.
      • The texture of the dish should be like a thick stew.
      • 4. If there are leftovers, you can put them in the fridge and warm up to enjoy the next day. People find that the leftovers have more flavors.
      • 5. You can prepare all the steps until the No. 8, which means after you bake it for 2 and half hour, you can then leave it to fridge for one or two days and right before your meal time, heat it over the stove top and do step No. 9 and 10.

Wine to pair with it: Beaujolais