Martine Defruyt's Toulouse Cassoulet

Name: Martine Defruyt's Toulouse Cassoulet
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8 servings
Cuisine: French
Ingredients: 500 g dried white beans (such as great northern or cannellini); 2 litres water (for soaking beans); 3 duck legs (confited); 500 g pork belly (cut into chunks); 2 Toulouse sausages (or similar); 2 tablespoons duck fat; 1 onion (chopped); 4 cloves garlic (minced); 1 carrot (chopped); 1 bay leaf; 1 teaspoon thyme (dried); 1 cup chicken stock; 1 cup tomato purée; to taste salt and pepper

270 min 8 servings Medium

All Recipes

Traditional Toulouse cassoulet featuring rich flavours of duck, pork, and white beans, perfect for a comforting meal.

Prep

30 min

Cook

240 min

Total

270 min

Servings

Difficulty

Medium

Cassoulet is a classic French dish originating from the Languedoc region, known for its hearty combination of meats and beans. Martine Defruyt's version of Toulouse cassoulet pays homage to this traditional recipe, featuring tender pieces of duck, savory pork, and creamy white beans. This dish is a labour of love, often reserved for special occasions due to its rich, comforting nature. It embodies the essence of French country cooking, bringing warmth and satisfaction to the table with every bite.

Ingredients

Servings

Main Ingredients

Instructions

Soak the beans

Place the dried beans in a large bowl and cover with 2 litres of water. Soak overnight, then drain and rinse.

Pro tip: Soaking reduces cooking time and improves texture.

Prepare the meats

In a large Dutch oven, heat the duck fat over medium heat. Brown the duck legs on all sides, then remove and set aside. Brown the pork belly and sausages in the same pot.

Pro tip: Browning the meats enhances their flavour.

Sauté vegetables

Add the onion, garlic, and carrot to the pot. Sauté until the onion is translucent and fragrant.

Pro tip: Don’t rush this step; it builds the flavour base.

Combine ingredients

Return the meats to the pot. Add the soaked beans, bay leaf, thyme, chicken stock, and tomato purée. Stir to combine.

Simmer the cassoulet

Simmer the cassoulet Bring the mixture to a simmer. Cover and cook on low heat for 3 to 4 hours, stirring occasionally, until the beans are tender. Ensure the internal temperature of the duck legs reaches 165°F / 74°C by probing the thickest part of the meat without touching the bone. The duck should be tender and the juices should run clear.

Pro tip: A low and slow cooking method ensures tender beans and rich flavours.

Season and serve

Remove the bay leaf. Season the cassoulet with salt and pepper to taste before serving hot.

Pro tip: Adjust seasoning at the end to suit your preference.

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Tips & Tricks

<ul><li>Soak beans overnight for best texture.</li><li>Use a large Dutch oven for even cooking.</li><li>Browning the meats adds depth to the dish.</li><li>Slow cooking enhances the flavours.</li></ul>

Serving Suggestions

Cassoulet is best served with a simple green salad and a crusty baguette to soak up the delicious sauce. Pair it with a robust red wine like a Cahors or a full-bodied Bordeaux to complement the deep flavours. You can prepare cassoulet ahead of time and reheat it gently in the oven. Store leftovers in an airtight container in the refrigerator for up to three days, allowing the flavours to meld even further.

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easy

65 min

Ingredients

Main Ingredients

Instructions

Soak the beans

Prepare the meats

Sauté vegetables

Combine ingredients

Simmer the cassoulet

Season and serve

Tips & Tricks

Serving Suggestions

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