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Le Fameux Cassoulet

Le Fameux Cassoulet

By London Restaurant FestivalPublished on 21 April 2022You may well know that there is not one ultimate cassoulet recipe but dozens, and each town in South-West France will claim theirs is the original. As we don't want to stir up this hornet's next, Pascal Aussignac has provided his mother's own personal favourite, which does not have a crust of breadcrumbs. One thing that you must bear in mind is to always cook a large cassoulet at least a day ahead, which enhances the flavour, then you can reheat it as required. It is the perfect party dish.
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Time and servings

2 hrs 45 minsTotal time
4Servings
30 minsPrep time
2 hrs 15 minsCooking time

Ingredients

  • 600 g of haricot beans, dried, soaked overnight in cold water
  • 200 g of ham, air-dried
  • 5 duck legs, halved
  • 2 onions, chopped
  • 2 carrots, chopped
  • 200 g of pork fat
  • 1 bulb of garlic
  • 4 tomatoes, ripe, finely chopped or crushed
  • 5 tolouse sausages, halved, or any other premium pork sausages

Method

  • Step 1

    Drain the soaked beans and place in a large saucepan covered with water, bring to the boil, then simmer for about 5 minutes and drain.

  • Step 2

    In a large ovenproof saucepan (like a Le Creuset), sauté the chopped vegetables with the chopped ham and pork fat for about 10 minutes until softened. There is no need to add any oil or duck fat as the pork fat will render down.

  • Step 3

    Preheat the over to 150C/Gas 2.

  • Step 4

    Add the beans, stock (or water) and garlic to the vegetables and ham. Season lightly and bring to a gentle boil. Then tip the crushed tomatoes on top, cover and place in the preheated oven for 1 hour.

  • Step 5

    Uncover after the hour and add the sausages and duck pieces, re-cover and return the cassoulet to the oven for another 30-60 minutes, or until the beans are tender. The dish should still be quite ‘juicy’.

  • Step 6

    Ideally, cool the cassoulet and store in the fridge for at least a day, so that the flavours mature. Then reheat gently until hot and bubbling and mix in some olive oil or duck fat to enrich. If you really do like a crusty top, heat the cassoulet under a hot grill for a few minutes. If you need anything else – the cassoulet is filling! – a green salad would be good.