Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, cassoulet, for 2. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. Here's how to make it at home. Cassoulet is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs), originating in southern France.
Cassoulet, for 2 is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Cassoulet, for 2 is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook cassoulet, for 2 using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Cassoulet, for 2:
- Make ready 1 carrot, cut into small cubes
- Get 1 red onion, peeled and chopped
- Get 1 celery stalk, finely sliced
- Get 1 clove garlic, finely chopped
- Make ready 1/2 tsp dried thyme, sage and rosemary
- Prepare 2 duck legs, or leftover duck or goose chunks
- Get 2 large sausages, or equivalent amount of chipolatas, left whole
- Get 1 can beans, any type, in water. cannellini beans work well.
- Prepare 1 can chopped tomatoes
- Make ready 1 small 190 ml bottle of red wine or 1 glass of red wine
- Take 1-2 slices bread - fresh, stale or toasted, it doesn't matter!
- Prepare 1 tbsp olive oil
- Prepare 1/2 head cabbage, your choice, shredded, or some green beans
Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork. cassoulet baked bean cassoulet easy cassoulet chicken cassoulet pork cassoulet. Le cassoulet (de l'occitan caçolet) est une spécialité régionale du Languedoc, à base de haricots secs, généralement blancs, et de viande. À son origine, il était à base de fèves. Make the cassoulet: Heat the duck fat in a large Dutch oven over medium-high. Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various Wishing to make Cassoulet, I will improvise.
Instructions to make Cassoulet, for 2:
- If using fresh duck or goose, put in the oven now at 180 C, and follow the rest of the steps up to step 7 while it's cooking.
- Gently fry the diced carrot, red onion, celery and garlic in a little oil until softened and just starting to brown.
- Add the dried herbs to the fried veg
- Add the wine and simmer until reduced by half.
- Add the beans and tomatoes with their juice. Simmer until reduced by half.
- While the mixture simmers, whiz the bread with some olive oil and a sprinkling of dried thyme in a food processor to make bread crumbs. If you haven't got a food processor then just finely chop or pick into little croutons and mix with the olive oil and thyme by hand. Or, if you have a pack of breadcrumbs, use those.
- Lay the sausages and duck or goose on top of the veg and bean mixture, and place the oily breadcrumbs in the gaps between the meat, and cook in the oven until the meat is browned and there is only a small amount of liquid left, around 40 mins.
- To include some greens, serve with some steamed and seasoned cabbage or green beans, and a glass of red.
I have several dried beans.black eyed peas. Make-Ahead: Cassoulet is best when prepared and fully-cooked a day in advance, then reheated. To make ahead, bake the cassoulet as directed above. This duck-lover's version of the classic southern French casserole includes The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate. Cassoulet is one of the most magnificent examples of French home cooking.
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