Cassoulet (Dried Bean Casserole)

 

                Goose confit, a very rich preserve of goose that is cooked and stored in goose fat, has long played a role in the households of the Languedoc region of France. The name of this recipe comes from "cassole", the glaze earthenware pot in which the dish is traditionally cooked.

                If it is not possible to obtain duck or goose confit, substitute a roast duck leg and wing and 60 ml of goose fat. The flavor will not be quite the same, but the cassoulet will still be excellent. Goose fat is available in cans from specialty delicatessens.

Serves 6

• 750 gr dried haricot beans
• 250 gr bacon, cut into cubes
• 3 onions, sliced
• 2 large tomatoes, peeled and sliced
• 4 garlic cloves, chopped
• Bouquet garni
• Salt and pepper, to taste
• 1.25 liters chicken stock
• 1 leg and 1 wing of goose or duck confit
• 500 gr garlic sausage, thickly sliced
• 60 ml goose fat or olive oil
• 60 ml white bread crumbs

1. Soak the beans overnight ; the next day drain and rinse and cover with cold water.
2. Simmer for 2½ hours, adding additional hot water as necessary.
3. Cook the bacon in a heavy pot until the fat runs, then add the onions, tomatoes, garlic, bouquet garni and salt and pepper ; pour the stock into the pot and simmer for 30 minutes, strain the stock.
4. Preheat the oven to 300F (150C).
5. Rub the base of aheavy casserole with a cut piece of garlic ; place the goose confit and the sausage in the dish with the goose fat.
6. Pile the drain beans on top and pour in the stock ; heat slowly to boiling, lower heat and spread the bread crumbs evenly on the surface.
7. Bake for 1 hour.
8. Serve at the table directly from the casserole ; Cassoulet needs only a salad and red wine as accompaniments.

Try a wine from the Midi : Fitou, made from Grenache and Carignan, is very good, as are some of the Côtes-du-Roussillon Rouge.

BON APPÉTIT