Cassoulet à la maison
- ⏱ 17 hours 35 minutes
- Hard
- Serves 4
- 👥 2-cook recipe
A traditional cassoulet layered with white beans, meats, sausages and duck, then baked until deeply caramelised.
Adapted from Great British Chefs.
This recipe, inside the app
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Cassoulet à la maison
0/0
COOK 1COOK 2
1Slice the carrots
Cut the carrots into 5mm thick slices
2Soak the beans
3Plate and serve
+ 33 more steps in the app
Cassoulet à la maison
0/0
COOK 2COOK 1
1Slice the carrots
2Soak the beans
In separate bowls of cold water, soak the dried white...
Drain them both and set aside
3Plate and serve
+ 33 more steps in the app
Ingredients
- 1 kg dried white haricot beans
- 1 ham hock
- 55 g duck fat
- 4 large onions (chopped)
- 12 large garlic cloves (thinly sliced)
- 400 g pork rind (rolled and tied)
- 800 g carrots (cut into 5mm thick slices)
- 1 large onion (cut into quarters)
- 2 bay leaves
- 1 sprig thyme
- 4 Toulouse sausages
- 1 kg lamb shoulder (on the bone, trimmed of sinew and cut into 10 pieces)
- 4 confit duck legs (broken into large pieces)
- 800 g back bacon (unsmoked, cut into rashers 1cm thick)
- 3 tbsp parsley (chopped)
- sea salt, to taste
- white pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Slice the carrots COOK 2
- Cut the carrots into 5mm thick slices
2. Soak the beans COOK 1
- In separate bowls of cold water, soak the dried white haricot beans and ham hock for 12 hours, changing the bean water three times during this period
- Drain them both and set aside
3. Chop the onions COOK 1
- Chop the 4 large onions
4. Brown the sausages COOK 2
- Heat half of the remaining duck fat in a large saucepan over a high heat
- Once hot, add the Toulouse sausages and cook until browned all over
- Remove the sausages and leave them to drain on kitchen paper
- Cut into 4cm thick slices
5. Caramelise the onions COOK 1
- In a large frying pan, heat 30g of the duck fat over a medium heat
- Add the large onions and cook slowly until caramelised, about 10-15 minutes
🤝 Cook 2 hands the large frying pan to Cook 1.
6. Slice the garlic COOK 2
- Thinly slice the 12 large garlic cloves
7. Prepare the lamb COOK 2
- Trim the sinew from the lamb shoulder and cut it into 10 pieces
8. Mise en place COOK 1
- Prep 4 confit duck legs: broken into large pieces
- Prep 800 g back bacon: unsmoked, cut into rashers 1cm thick
- Prep 3 tbsp parsley: chop
9. Cook the garlic COOK 2
- Reduce the heat, add the large garlic cloves and cook for a further 10 minutes, or until the mixture is close to a purée consistency
- Remove from the heat and set aside
🤝 Cook 1 hands over the mixture.
10. Brown the lamb COOK 2
- Heat the remaining duck fat in the same pan
- Add the lamb shoulder and cook until caramelized all over
- Season well with salt and white pepper, remove from the pan and drain
11. Simmer the beans COOK 2
- In another large saucepan, place the drained dried white haricot beans, pork rind, ham hock, carrots, large onion, bay leaves and thyme
- Cover with water, about an inch above the beans
- Bring to the boil
- Reduce the heat and leave to simmer for 1 hour
12. Drain the beans COOK 1
- Drain the beans, reserving the cooking liquor, and place them into a large bowl
- Discard the herbs and onion quarters and remove the bone from the ham hock, reserving the meat
🤝 Cook 2 hands over the beans.
13. Combine the bean mixture COOK 2
- Chop the pork rind very finely—it should be close to a purée consistency—and stir it into the beans along with the picked ham hock meat and reserved onion and garlic mixture
🤝 Cook 1 hands over the beans.
14. Layer the cassoulet COOK 1
- In a large earthenware cassoulet dish, spoon in 1/3 of the bean mixture
- Add the lamb shoulder in an even layer, and cover with another 1/3 of the bean mixture
- Add the slices of Toulouse sausages, confit duck legs and back bacon
- Add the final 1/3 of the bean mix
- Pour enough reserved bean cooking liquor over the top so that everything is just covered
🤝 Cook 2 hands over the bean mixture.
15. Preheat the oven COOK 1
- Preheat the oven to 160℃/gas mark 3
16. Bake the cassoulet COOK 1
- Cook for 1 hour
- Check the level of liquid, If it has almost evaporated, moisten with more cooking liquor, or boiling water
17. Form the crust COOK 1
- Repeat this process several times until a crust has formed on top of the cassoulet, This will take 2 1/2–3 hours
18. Plate and serve BOTH
- The cassoulet is ready when the crust is deeply caramelised and a knife goes through the beans easily when inserted
- Sprinkle with the chopped parsley and serve
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