Rick Stein Cassoulet
Rick Stein’s Cassoulet is a traditional French dish made with a combination of meats like duck confit, sausages, and pork belly, slow-cooked with white beans in a rich tomato and herb-infused broth. Originating from the southwest of France, it’s a rustic dish that embodies the essence of slow, comforting cooking.
- Prep Time: 30
- Cook Time: 150
- Total Time: 3 hours
- Yield: 6
- Category: Main Course
- Method: Slow-cooking
- Cuisine: French
Ingredients
- Duck confit: 4 pieces, for rich flavor
- Toulouse sausages: 4, or other thick pork sausages
- Pork belly: 400g, cut into chunks
- White beans (haricot or cannellini): 400g, soaked overnight or canned
- Onions: 2, finely chopped
- Garlic cloves: 4, minced
- Tomatoes: 4 large, chopped, or 400g canned tomatoes
- Tomato paste: 2 tablespoons, for depth of flavor
- Chicken stock: 750ml, to create the rich sauce
- Herbs: 1 bay leaf, 2 sprigs of thyme, and parsley for garnish
- Breadcrumbs: 100g, for the crispy topping
- Olive oil: 2 tablespoons, for cooking
- Salt and pepper: To taste
Instructions
- Prepare the meat: Heat olive oil in the casserole dish over medium heat. Brown the duck confit, sausages, and pork belly pieces, then set aside.
- Sauté the onions and garlic: In the same dish, cook the chopped onions and garlic until softened and golden.
- Add tomatoes and stock: Stir in the chopped tomatoes, tomato paste, and chicken stock. Add the bay leaf and thyme for flavor.
- Combine with beans: Add the soaked or canned white beans to the dish, mixing gently.
- Layer the meats: Nestle the browned duck confit, sausages, and pork belly into the bean mixture. Season with salt and pepper.
- Simmer and bake: Cover the dish and simmer on the stovetop for 20 minutes, then transfer to a preheated oven at 160°C (320°F). Bake for 2 hours.
- Prepare the breadcrumb topping: Mix breadcrumbs with olive oil and chopped parsley. Sprinkle over the cassoulet.
- Brown the topping: Return the dish to the oven, uncovered, for an additional 30 minutes or until the breadcrumbs are golden and crispy.
- Serve hot: Garnish with fresh parsley and serve directly from the casserole dish.
Find it online: https://britishrecipeshub.co.uk/rick-stein-cassoulet/