Recipe Cassoulet

Ingredients :

• 8 oz pork belly, cubed
• 4 skin-on chicken legs, thigh and leg separated
• 1 lb sausage (4-5 links)
• 2 Tbsp duck fat
• 1 lb beans, soaked 24 hours
• 1 onion, diced
• 2 carrots, cut in 3" sticks
• 2 celery stalks, cut in 3" sticks
• 9-10 garlic cloves, whole
• 6 cloves
• 2 bay leaves
• 1/4 cup parsley (handful)
• 1 qt chicken stock
• 3 (1/4 oz) packets gelatin
• salt and pepper

Method :

1. Preheat oven to 300 F.
2. In a dutch oven, melt the duck fat over high heat.
3. Hydrate the gelatin in the stock, by sprinkling the dry gelatin over the stock and letting it sit.
4. Brown the pork belly, and remove from dutch oven.
5. Brown the chicken and remove from dutch oven.
6. Brown the sausage links and any spare chicken that didn"t fit into the pot with the original chicken, and remove from the dutch oven.
7. Add the veggies, cloves, and bay leaves, scraping the fond from the bottom of the pan. Sauté until onions are translucent.
8. Add the stock/gelatin, parsley, and the beans. Stir to distribute and transfer the dutch oven to the oven with the lid ajar and cook for 40 min.
9. Remove the carrot, celery, bay, and cloves from the dutch oven.
10. Add the reserved meat to the dutch oven arranging the chicken so that it"s skin side up. Add water, if needed, to cover the beans.
11. Return the dutch oven to the oven and continue to cook, with the lid ajar for 2 more hours. Check the cassoulet occasionally to make sure there is enough liquid to cover beans. If needed, add water.
12. Plate with a garnish of parsley.

Recipe Cassoulet 2016-08-16T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster