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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE CASSOULET: Remove the legs and second joints from the duck and cut into four pieces. Remove the breast meat by cutting next to the bone. Cut each breast in half and remove any excess fat. | 2. In a large skillet, heat the butter over high heat. Add the duck pieces, pork, lamb, and sausage and sauté until browned, about 5 minutes. This can be done in as many batches as necessary. Season with the salt and pepper and remove the meat from the pan. Pour off the fat. | 3. Deglaze the pan by adding the white wine and stirring to loosen the caramelized bits on the bottom and sides of the pan. Reduce the liquid over high heat by half, about 1 minutes. Stir in the glace de viande. Add this liquid to the beans. (White Beans with Garlic and Tomatoes). | 4. Preheat the oven to 350°F. | 5. In a large casserole, layer the meat and beans. Cover and cook until the meat is tender, about 2 hours. Adjust the heat, if necessary, so that the beans simmer gently. | 6. The recipe can be, and is best if, made ahead of time. Let cool to room temperature, cover, and refrigerate. Reheat in a 350°F oven until the beans and meat are hot and simmering, about 1 hour.) Cassoulet with Beans will serve 8. | 7. FOR THE HARICOTS A LA BRETONNE (White Beans with Garlic and Tomatoes). | 8. Brittany style white beans are dried white beans that are cooked and mixed with a fresh tomato sauce. They are excellent when served with roast lamb, but more important, they serve as a base for a marvelous cassoulet. | 9. After cooking the beans, reduce the cooking liquid, which is usually discarded, to form a sauce. This recipe can be used to cook other beans and legumes (such as pinto beans, limas, black eyed peas, and lentils), which can be served with or without the reduced liquid and/or the tomato sauce. Beans without the cassoulet will serve 10 to 12. | 10. Place the beans in a large casserole or saucepan, cover with cold water, and bring to boil over high heat. Remove from the heat and allow to stand covered for 20 to 30 minutes. | 11. Rinse the beans in cold water, drain, and return them to the casserole with the carrot, cloved onion, head of garlic, and one bouquet garni. Add water to cover by 1 inch (2 to 2 1/2 quarts). Bring to a boil over high heat, then reduce the heat to medium low and simmer, partially covered, until the beans are tender yet still firm, 1 to 1 1/2 hours. | 12. Drain the beans, reserving the cooking liquid, and discard the carrot, onion, head of garlic, and bouqet garni. Reduce the liquid over high heat until it thickens and only 1 cup remains. Pour this sauce over the beans and set aside. | 13. In a skillet, heat 3 tablespoons of the butter over low heat. Add the chopped onions, cover, and cook slowly until soft, about 6 minutes. | 14. Add the tomatoes, chopped garlic, and remaining bouquet garni. Season with the salt and pepper, cover, and simmer gently until the tomatoes soften and the sauce forms, about 30 minutes. Remove the bouquet garni. | 15. Add the tomato sauce, which should not be watery, to the cooked beans. (At this point the beans may be stored in the refrigerator for several days or frozen.). | 16. Before serving, bring the beans slowly to a boil. Stir in the remaining 2 Tablespoons butter and sprinkle with chopped parsley. Serve hot. | 17. NOTE* If you are making these beans for the Cassoulet Maigre, omit the final butter and parsley from step 7. | 18. BOUQUET GARNI: | 19. A bouquet garni consists of 4 to 5 springs parsley, 1 bay leaf, and 2 to 3 springs fresh thyme (or 1/4 teaspoon dried) which I tie up in a celery stalk cut in half. The reason for tying the ingredients together is to enable you to discard them easily once the cooking is finished. Place the fresh or dried thyme in the hollow of the celery stalk half and cover with the bay leaf and parsley sprigs. | 20. Glace de Viande.it is the essence of stock and the result of a long reduction. Its full flavor and body add character and color to sauce. By reducing stock until it has practically no water, glaze can be stored in your refrigerator or freezer until you are ready to use it. A hot glaze has the consistency of a thick syrup; when cold, it will be firm and gelatinous. Without it. The sauce will be very good; with its addition, it will be even better. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	1		rinsed	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
pork shoulder	1 1/2		boneless cut	863.602	0.0	153.2723	23.1201
lamb shoulder	1 1/2		boneless cut	1708.5639	1.3559999999999999	114.5823	138.0411
polish sausage	2		cut	2955.74	14.7787	127.8403	260.3953
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
white wine	2/3	cup		-	-	-	-
glace de viande	2	teaspoons		-	-	-	-
white bean	2	lbs	washed drained dried	3048.1444	564.7232	191.5069	10.7048
carrot	1			29.52	6.8976	0.6696	0.1728
onion	1		studded	64.0	14.944	1.76	0.16
clove	2			11.508	2.7523	0.2507	0.546
onion	3		chopped	64.0	14.944	1.76	0.16
garlic	1		unpeeled	4.47	0.9918	0.1908	0.015
garlic clove	4		chopped	-	-	-	-
bouquet garni	2			-	-	-	-
butter	5	tablespoons	divided	171.0	7.857	5.343	14.4
tomato	2		peeled seeded chopped canned drained chopped	124.1379	27.5262	6.4768	1.0795
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
parsley	3	sprigs	chopped	1.08	0.1899	0.0891	0.0237

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.