Serves
Makes 10 to 12 servings
Ingredients
- 4 cups (2 pounds/950g) good-quality dried beans (see page 192)
- 2 pounds (950g) unsmoked ham hock
- 1¾ cups (160g) diced, thick-cut unsmoked pork belly or pancetta
- 2 carrots, peeled
- 2 onions, peeled and halved
- 6 cloves garlic, peeled
- 2 bay leaves
- 10 sprigs thyme
- 1 tablespoon sea salt or kosher salt (optional)
- 4 confit duck thighs (thigh and leg attached)
- 1 pound (450g) fresh pork sausage, unseasoned or lightly seasoned, such as mild Italian sausage
- Freshly ground black pepper
- 1 cup (135g) dried or fresh bread crumbs
- 3 tablespoons neutral-tasting vegetable oil or walnut oil
Procedure
Rinse the beans and sort for debris. Soak them overnight covered in cold water.
The next day, put the ham hock in a separate large pot of water, bring it to a boil, decrease the heat to a steady simmer, and cook for about 2 hours, until the meat is tender and pulls easily from the bone. Remove the ham hock from the water and set it on a plate. When cool enough to handle, remove the meat from the bones, shred it in large, bite-size pieces, and refrigerate it. Discard the liquid.
Drain the beans; put them in the pot you used to cook the ham hock and cover with cold water. Add the ham bones to the pot of beans along with the diced pork belly, carrots, onions, garlic, bay leaves, and thyme. Bring the beans to a boil, decrease the heat so the beans are simmering gently, and cook until the beans are soft and tender, about 1 hour, or longer, depending on the beans. As the water boils away during cooking, add more water as necessary. Taste the beans toward the end of cooking, add up to 1 tablespoon of salt, if necessary.
While the beans are cooking, scrape any excess fat from the duck confit pieces and fry them in a skillet over medium heat until they’re golden brown and crisp on both sides, 5 to 8 minutes per side.
Transfer the duck pieces to a plate and pour off any excess duck fat from the pan. Prick the sausages a few times with a sharp knife, then fry the sausages just to brown them on the outside; they don’t need to be fully cooked through. Set the sausages on the plate with the duck pieces. When cool enough to handle, cut the sausages on the diagonal into 2-inch pieces. Cut each duck thigh into three pieces; cut the drumstick off, and then use a knife to divide the thigh portion into two equal pieces, cutting it in half by holding the knife parallel to the bone.
When the beans are done, turn off the heat. Discard the bay leaves, thyme, and ham bone, and pluck out the carrots, onions, and garlic cloves. Cut the carrots into cubes, and mix them back into the beans, along with the shredded meat from the ham hock.
Puree the onion and garlic in a blender or food processor with a bit of the bean liquid until smooth. Stir the mixture back into the bean mixture, season with pepper, and taste, adding more salt if desired.
Preheat the oven to 325°F (160°C) with an oven rack to the top third of the oven.
In a wide casserole that holds at least 8 quarts (8l) or a roasting pan, assemble the cassoulet. Ladle a layer of the bean mixture and some of the liquid into the casserole. Put half of the duck pieces and half of the sausage evenly spaced over the beans. Add another layer of beans, and then put the rest of the duck and sausage pieces over the beans. Top with the remaining beans and enough of the liquid so that the beans are just barely floating in the liquid.
Toss the bread crumbs with the oil until thoroughly moistened, then spread the bread crumbs evenly on top of the cassoulet. Bake the cassoulet for 1 hour. After an hour, use the side of a large spoon or a heatproof spatula to break the crust on top in several places. Decrease the oven temperature to 250°F (120°C) and bake the cassoulet for another 2 ½ hours, breaking the crust two more times while cooking. Remove the cassoulet from the oven and let it rest for 15 minutes.
Serve the cassoulet in its dish at the table. It requires no other accompaniment, although a glass of Armagnac after (or in place of ) dessert is considered obligatory to aid digestion. As is a pat on the back for making the cassoulet.
Reprinted with permission from My Paris Kitchen by David Lebovitz, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.
By David Lebovitz
Serves
Makes 10 to 12 servings
Ingredients
- 4 cups (2 pounds/950g) good-quality dried beans (see page 192)
- 2 pounds (950g) unsmoked ham hock
- 1¾ cups (160g) diced, thick-cut unsmoked pork belly or pancetta
- 2 carrots, peeled
- 2 onions, peeled and halved
- 6 cloves garlic, peeled
- 2 bay leaves
- 10 sprigs thyme
- 1 tablespoon sea salt or kosher salt (optional)
- 4 confit duck thighs (thigh and leg attached)
- 1 pound (450g) fresh pork sausage, unseasoned or lightly seasoned, such as mild Italian sausage
- Freshly ground black pepper
- 1 cup (135g) dried or fresh bread crumbs
- 3 tablespoons neutral-tasting vegetable oil or walnut oil
Procedure
Rinse the beans and sort for debris. Soak them overnight covered in cold water.
The next day, put the ham hock in a separate large pot of water, bring it to a boil, decrease the heat to a steady simmer, and cook for about 2 hours, until the meat is tender and pulls easily from the bone. Remove the ham hock from the water and set it on a plate. When cool enough to handle, remove the meat from the bones, shred it in large, bite-size pieces, and refrigerate it. Discard the liquid.
Drain the beans; put them in the pot you used to cook the ham hock and cover with cold water. Add the ham bones to the pot of beans along with the diced pork belly, carrots, onions, garlic, bay leaves, and thyme. Bring the beans to a boil, decrease the heat so the beans are simmering gently, and cook until the beans are soft and tender, about 1 hour, or longer, depending on the beans. As the water boils away during cooking, add more water as necessary. Taste the beans toward the end of cooking, add up to 1 tablespoon of salt, if necessary.
While the beans are cooking, scrape any excess fat from the duck confit pieces and fry them in a skillet over medium heat until they’re golden brown and crisp on both sides, 5 to 8 minutes per side.
Transfer the duck pieces to a plate and pour off any excess duck fat from the pan. Prick the sausages a few times with a sharp knife, then fry the sausages just to brown them on the outside; they don’t need to be fully cooked through. Set the sausages on the plate with the duck pieces. When cool enough to handle, cut the sausages on the diagonal into 2-inch pieces. Cut each duck thigh into three pieces; cut the drumstick off, and then use a knife to divide the thigh portion into two equal pieces, cutting it in half by holding the knife parallel to the bone.
When the beans are done, turn off the heat. Discard the bay leaves, thyme, and ham bone, and pluck out the carrots, onions, and garlic cloves. Cut the carrots into cubes, and mix them back into the beans, along with the shredded meat from the ham hock.
Puree the onion and garlic in a blender or food processor with a bit of the bean liquid until smooth. Stir the mixture back into the bean mixture, season with pepper, and taste, adding more salt if desired.
Preheat the oven to 325°F (160°C) with an oven rack to the top third of the oven.
In a wide casserole that holds at least 8 quarts (8l) or a roasting pan, assemble the cassoulet. Ladle a layer of the bean mixture and some of the liquid into the casserole. Put half of the duck pieces and half of the sausage evenly spaced over the beans. Add another layer of beans, and then put the rest of the duck and sausage pieces over the beans. Top with the remaining beans and enough of the liquid so that the beans are just barely floating in the liquid.
Toss the bread crumbs with the oil until thoroughly moistened, then spread the bread crumbs evenly on top of the cassoulet. Bake the cassoulet for 1 hour. After an hour, use the side of a large spoon or a heatproof spatula to break the crust on top in several places. Decrease the oven temperature to 250°F (120°C) and bake the cassoulet for another 2 ½ hours, breaking the crust two more times while cooking. Remove the cassoulet from the oven and let it rest for 15 minutes.
Serve the cassoulet in its dish at the table. It requires no other accompaniment, although a glass of Armagnac after (or in place of ) dessert is considered obligatory to aid digestion. As is a pat on the back for making the cassoulet.
Reprinted with permission from My Paris Kitchen by David Lebovitz, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.
