Cassoulet toulousain

Name: Cassoulet toulousain
Prep time: 1 h 15 min
Cook time: 3 h
Total time: 4 h 15 min
Yield: 10
Cuisine: Québécoise
Ingredients: 3 cups (750 ml) uncooked small white navy beans; 750 ml strong Belgian-style beer; 1/4 cup (60 ml) maple syrup; 1 tablespoon (15 ml) salt; About 6-8 cups (2 L) water (enough to cover with at least 2 inches); 1.2 kg picnic pork shoulder skin removed, cut in big cubes; 2 tablespoons (30 ml) duck fat (or olive oil); 2 big Spanish onions, finely chopped; 3 celery sticks, sliced; 3 big carrots, peeled, cut lengthwise then sliced; 6 garlic cloves, finely chopped; Olive oil; 375g smoked bacon, cut in big chunks; 2 tablespoons (30 ml) tomato paste; 1 cup (250 ml) white wine; 3 cups (750 ml) chicken broth; 1 bouquet garni (8 chive sprigs, 5 thyme sprigs, 3 bay leaves, 1 sage sprig with about 5-6 leaves, all well tied together); 1 can 796ml diced Italian tomatoes; 4 confit duck legs; 5 big Toulouse sausages, or the sausage of your choice (I use my leek and beer Bratwurst sausages); A handful fresh parsley, chopped

Preparation 1 h 15 min
Refrigeration 12 h
Cooking 3 h
Servings 10
Freezing Absolutely

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Ingredients

3 cups (750 ml) uncooked small white navy beans
750 ml strong Belgian-style beer
1/4 cup (60 ml) maple syrup
1 tablespoon (15 ml) salt
About 6-8 cups (2 L) water (enough to cover with at least 2 inches)
1.2 kg picnic pork shoulder skin removed, cut in big cubes
2 tablespoons (30 ml) duck fat (or olive oil)
2 big Spanish onions, finely chopped
3 celery sticks, sliced
3 big carrots, peeled, cut lengthwise then sliced
6 garlic cloves, finely chopped
Olive oil
375g smoked bacon, cut in big chunks
2 tablespoons (30 ml) tomato paste
1 cup (250 ml) white wine
3 cups (750 ml) chicken broth
1 bouquet garni (8 chive sprigs, 5 thyme sprigs, 3 bay leaves, 1 sage sprig with about 5-6 leaves, all well tied together)
1 can 796ml diced Italian tomatoes
4 confit duck legs
5 big Toulouse sausages, or the sausage of your choice (I use my leek and beer Bratwurst sausages)
A handful fresh parsley, chopped

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Preparation

In a huge pan, pour the beans, beer, maple syrup, salt and enough water to cover with at least 2″. Stir, cover and let soak for 12 hours.
Bring to a boil, lower heat and simmer for 45 minutes. Pour in a strainer, drain then set aside.
In a big enameled cast iron oven-safe pot, add duck fat and melt over medium-high heat. Sear the pork cubes on all sides until browned, small quantity at a time, about 5-6 minutes. Season with salt and pepper. Set aside in a bowl.
In the same pan, add onion, celery, carrots, garlic with a small drizzle of olive oil. Season with salt and pepper, stir then cook for 8 minutes to caramelize. Add oil if needed.
Add the bacon and tomato paste then stir. Continue cooking for 2-3 minutes while stirring. Add the white wine and scrape the bottom and sides to grab all those flavours!
Add the chicken broth, bouquet garni, and the Italian tomatoes then bring to a boil. Reduce to low heat and simmer slowly for 30 minutes. Remove the bouquet garni and give it to your mother for Christmas.
Preheat the oven at 400°F (200°C). Place 2 duck legs on a baking tray and cook in the oven for 10-12 minutes until crispy. Remove from oven, pull meat from bone and set aside.
In a big skillet at medium heat, add a small drizzle of olive oil and sear the sausages on all sides about 10 minutes total. We want to brown them but not over cook them! Cooking will continue in the oven. Take 2 sausages and cut in big chunks. Keep the other 3 intact. Set aside.
Pour half of the beans in the enameled cast iron pot and stir well. Spread the pulled duck meat followed by the pork and sausages chunks then cover with the rest of the beans. Spread evenly and press lightly. Place the duck legs and remaining sausages on top (Admit that this looks crazy no?). Place in the oven and cook uncovered at 400°F (200°C) for 1 h 30. Let cool down 5-10 minutes and garnish with fresh parsley before eating!