This Ina Garten Cassoulet recipe is easy, quick, and made with duck or chicken legs, breadcrumbs, olive oil, fresh thyme leaves, and clarified butter and takes around 4 hours and 30 minutes to cook to perfection. Serve your Cassoulet with roasted duck fat potatoes, sautéed spinach, braised red cabbage, arugula salad, and lemony celery crunch salad for a well-rounded meal.
To make this Cassoulet, Ina starts by preheating the oven and preparing a breadcrumb mixture with duck or chicken skin. She then sears the meats, sautés the veggies, and combines everything in a roasting pan. After baking for about 3 hours, she thickens the liquid and broils the dish with the breadcrumb topping.
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Ina Garten Cassoulet Ingredients
4 duck or chicken legs, cut into two pieces
1/2 cup breadcrumbs
1 teaspoon olive oil
1/4 cup + 1/8 teaspoon fresh thyme leaves, chopped
2 tablespoons clarified butter
3 pounds boneless lamb leg or pork shoulder
1 pound Polish or bratwurst sausage
1 1/2 cups large dice Spanish onions
1 1/2 cups large dice carrots
1 1/2 cups large dice celery
4 fresh tomatoes, large dice
1 cup dry white wine
5 cups water or chicken bouillon
1 pound navy beans, soaked overnight
1/4 cup fresh marjoram leaves, chopped
1/4 cup fresh parsley, chopped
6 bay leaves
Salt and ground black pepper
How To Make Ina Garten Cassoulet
Preparation: Preheat your oven to 375°F. Trim excess skin from duck or chicken and dry it in the oven for about 15 minutes. Blend the dried skin with breadcrumbs, olive oil, and 1/8 teaspoon thyme leaves. Set aside.
Searing the Meat: Heat clarified butter in a heavy-bottomed pan. Sear duck, lamb, and sausage until browned. Transfer them to a large roasting pan.
Cooking Veggies: In the same pan, sauté onions, carrots, and celery until browned. Add tomatoes, wine, and water. Bring to a boil.
Combine and Bake: Drain soaked navy beans and add them to the pan with herbs. Pour this mixture over the meats in the roasting pan. Cover and bake for about 3 hours, or until meat is tender.
Final Touch: Remove meat, and drain liquid from beans and veggies. Blend some of the mixture to thicken the liquid. Adjust seasoning. Lay sliced meat on beans, sprinkle breadcrumb mixture, and broil until the top is lightly browned.
What To Serve With Cassoulet
For a well-rounded meal, consider pairing your cassoulet with side dishes like roasted duck fat potatoes, sautéed spinach, or braised red cabbage. Lighter options could include a celery salad or an arugula salad. If you’re looking for something unique, try serving the cassoulet over a cauliflower steak.
How To Store Cassoulet
In The Fridge:
Store the cassoulet in an airtight container in the fridge for up to 3-4 days. Make sure it has cooled down to room temperature before sealing it to maintain the best quality.
You can freeze cassoulet for up to 2-3 months. Place it in a freezer-safe container, leaving some space for expansion. Thaw it in the fridge before reheating.
How To Reheat Cassoulet
To reheat the cassoulet, place it in a preheated oven at 350°F for about 20-25 minutes, or until it’s heated through. You can also reheat it on the stovetop over low heat, stirring occasionally to ensure even warming.
This Ina Garten Cassoulet recipe is easy, quick, and made with duck or chicken legs, breadcrumbs, olive oil, fresh thyme leaves, and clarified butter and takes around 4 hours and 30 minutes to cook to perfection. Serve your Cassoulet with roasted duck fat potatoes, sautéed spinach, braised red cabbage, arugula salad, and lemony celery crunch salad for a well-rounded meal.
Ina Garten Cassoulet Ingredients
How To Make Ina Garten Cassoulet
Preparation: Preheat your oven to 375°F. Trim excess skin from duck or chicken and dry it in the oven for about 15 minutes. Blend the dried skin with breadcrumbs, olive oil, and 1/8 teaspoon thyme leaves. Set aside.
Searing the Meat: Heat clarified butter in a heavy-bottomed pan. Sear duck, lamb, and sausage until browned. Transfer them to a large roasting pan.
Cooking Veggies: In the same pan, sauté onions, carrots, and celery until browned. Add tomatoes, wine, and water. Bring to a boil.
Combine and Bake: Drain soaked navy beans and add them to the pan with herbs. Pour this mixture over the meats in the roasting pan. Cover and bake for about 3 hours, or until meat is tender.
Final Touch: Remove meat, and drain liquid from beans and veggies. Blend some of the mixture to thicken the liquid. Adjust seasoning. Lay sliced meat on beans, sprinkle breadcrumb mixture, and broil until the top is lightly browned.
Then serve with lots of crusty bread and a simple green salad. The dish originated in the south of France during the winter months, and it has since become a staple of French cuisine. The dish is usually made with white beans, duck confit, and sausage, though many variations.
The official cassoulet recipe (and regional variations)
All of the ingredients can be found in southwestern France, though different cities in the region, such as Castelnaudary, Carcassonne and Toulouse, have all adapted their own particular version of it.
According to his book French Regional Food, co-authored by historian Loïc Bienassis, Castelnaudary cassoulet generally contains confit goose or duck, Carcassonne's has pork chops, and the Toulouse version uses mutton and the city's famous sausage.
I need to get one thing off my chest right away: While you can use duck confit (or even goose) to make cassoulet, you don't have to. Here, I offer the option of plain old chicken thighs or raw duck legs.
There are three types of cassoulet – the Holy Trinity. There's the 'Father' (pork and goose), the 'Son' (mutton and partridge), and the 'Holy Ghost' (sausage, mutton, and duck).
Mary Anne here. Preparing a traditional French Cassoulet (a la Julia Child) is incredibly time-consuming and can be fairly pricey since it requires hard-to-find ingredients like goose and mutton.
Perhaps there is no dish in Southwest France more iconic, cherished, and controversial than the cassoulet. Cassoulet was originally the food of peasants - a simple assemblage of what ingredients were available: white beans with pork, sausage, duck confit, gizzards, cooked together for a long time.
It goes like this: one-third of ragout mixture, half of the sausage and duck meat, another third of the ragout mixture, remaining sausages and duck meat, then remaining ragout mixture. Sprinkle most—but not all! —of the breadcrumbs on top.
All the ingredients for a good cassoulet can be found in most grocery stores. Purists will argue that you need to find real tarbais beans but I have found white kidney beans work just as well. They will mention that there are 3 versions of true cassoulets (Castelnaudary, Carcassone, and Toulouse).
It is great served with a green salad and crusty French bread. The wine to serve with this hearty dish would be a powerful and fruity wine from the region of Castelnaudary, maybe a Fitou, Corbières or Minervois. Serving the Cassoulet and finding all the slow cooked pieces of meat inside!
Nestle sausage into cassoulet and bake, uncovered, 30 minutes more. Let stand 10 minutes. Gently stir beans, mashing some with back of spoon, to thicken broth before serving.
Toulouse sausage is deliciously grilled over hardwoods, gently roasted in a 180°C oven, and, of course, in cassoulet and other winter soups. The Toulouse Sausage is offered in a variety of tastes in France. The main ingredients, however, are pork, red wine, and garlic.
A cassoulet, of course, is something else entirely, and usually refers to that long-simmering stew from southwest France of duck, lamb or pork, and white beans. Confused? Maybe it will help if you roll up your sleeves and bake this cassolette recipe—a luscious gratin of chicken and noodles rife with French flavors.
cassoulet, French dish of white beans baked with meats; it takes its name from its cooking pot, the cassole d'Issel. Originating in Languedoc in southwest France, cassoulet was once simple farmhouse fare, but it has been elaborated into a rich and complex dish.
Originally the cassoulet was cooked in the hearth, or a bread baker's oven, using residual heat. The low heat allowed the beans to break down and all the flavor and fat of the meat to melt into the beans. This can be replicated in the modern kitchen, and the process will take only a few hours.
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