Saucepan@saucepan · Shared this recipeFollowFrench · dinnerCassoulet Made Easy: A French Classic for FallA simplified cassoulet with white beans, duck confit, ham, and smoked sausages baked under a golden breadcrumb crust.total15 hr 30 minprep30 mincook3 hrservings6Original recipe on thechoppingblock.comKeep this recipeAdd a copy of Cassoulet Made Easy: A French Classic for Fall to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings0.5 lb dried great northern beansCold water to cover3 tbsp extra virgin olive oil1 onion, small dice2 carrots, small dice4 clove garlic, mincedSalt and pepper to taste1 cup white wine0.5 cup canned crushed tomatoes2.5 cup chicken stock2 bay leaves2 sprigs thyme2 pieces duck confit, legs and thighs0.5 lb cooked ham, cut into 1-inch pieces2 smoked sausages, cut in half to make 4 pieces1 cup breadcrumbs1 tbsp extra virgin olive oil1 tbsp fresh rosemary, finely choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the beans in a container and cover with about 2 inches of cold water. Cover the container and refrigerate overnight.2Step 2: Drain and rinse the soaked beans; set aside.3Step 3: Heat a wide, heavy pan over medium heat and add the olive oil. Sauté the onion and carrots until tender, 5 to 7 minutes.4Step 4: Add the garlic and cook for another minute until aromatic. Season with salt and pepper to taste.5Step 5: Pour in the white wine, scraping up any browned bits from the bottom. Reduce until nearly dry.6Step 6: Add the crushed tomatoes, chicken stock, bay leaves, and thyme.7Step 7: Bring to a boil, then reduce to a simmer. Cook, covered, until the beans are just about tender, about 1 1/2 hours. Season with salt and pepper, keeping in mind the saltiness of the meats you'll add.8Step 8: Meanwhile, preheat the broiler to high. Place duck confit, sausages, and ham on a foil-lined sheet tray.9Step 9: Broil the meats until they have some color and crispness.10Step 10: Separate the duck legs from the thighs and shred the thigh meat. Stir the shredded duck into the beans.11Step 11: Add the ham to the beans and stir well.12Step 12: Place the sausages around the edges and the duck legs in the center.13Step 13: Preheat the oven to 350°F.14Step 14: Slide the pan into the oven and bake until a golden crust forms on top, about 1 hour. If it seems too dry during baking, drizzle 1/4 to 1/2 cup of chicken stock around the edges and continue baking.15Step 15: While the cassoulet bakes, prepare the breadcrumbs: in a small bowl toss together breadcrumbs, 1 tablespoon olive oil, and rosemary. Spread on a sheet tray and bake until golden brown.16Step 16: Remove the cassoulet from the oven and let rest for 10 minutes.17Step 17: Serve the beans with a sausage and duck leg, topped with a sprinkle of the toasted rosemary breadcrumbs.getsaucepan.com/r/ed529f77-674b-415f-8b88-1c80416cc74a · Original: https://www.thechoppingblock.com/blog/cassoulet-made-easy-a-french-classic-for-fall
