MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raymond Blanc's Cassoulet
Categories: Pork, Beans, Vegetables, Herbs
Yield: 6 Servings

140 g Pork rind
140 g Smoked streaky bacon
300 g Garlic sausage
600 g Dried haricot bean; soaked
- overnight in 3 times their
- volume of water
1 Celery rib
1 sm Onion
1 lg Carrot
6 cl Garlic
2 Ripe plum tomatoes
25 g Goose fat
+=OR=+
2 tb Olive oil
1 Bouquet garni
8 pn Sea salt
2 pn Fresh ground pepper
1 Clove: lightly crushed
2 ts Lemon juice

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4 Confit ducks legs
60 g Goose fat
+=OR=+
2 tb Olive oil
40 g Dried breadcrumb
1 cl Garlic; fine chopped
Handful fresh flatleaf
- parsley; coarse chopped

To cut the meats, roll up the pork rind like a Swiss
roll. With the seam underneath, use a very sharp knife
to cut the roll across into thin slices, then chop the
rolled-up slices across into dice. Chop the bacon into
small cubes (lardons). Cut the garlic sausage into 1cm
thick slices.

Drain the soaked beans and discard the soaking water.
Tip the beans into a large saucepan, add the diced pork
rind and lardons and cover with fresh cold water. Bring
to the boil and blanch for 15-20 minutes. Drain the
beans, rind and lardons into a colander, and discard the
cooking water.

Roughly chop the celery, onion and carrot. Peel the
garlic cloves but leave them whole. Cut each tomato into
eight wedges. (You never see tomatoes in a traditional
cassoulet, but chef Raymond Blanc likes them for their
colour and sweetness, so he puts a couple in.) Preheat
the oven to 120ºC/250F. (If cooking in a gas oven, use
mark 2.)

Heat the goose fat or olive oil in a 26cm flameproof
casserole or deep overproof sauté pan over a low heat
and sweat the celery, onion, carrot and garlic for 5
minutes. Add the tomatoes and bouquet garni and cook
slowly to get a sugary caramelisation (about 5 minutes).
Add the sausage, beans, pork rind and lardons and pour
in 1.2 litres/2 pints water. Bring to the boil, skim off
the scum, then add the salt, pepper, clove and lemon
juice.

Transfer the casserole to the oven and cook, uncovered,
for 2 hours, stirring every hour. At the end of this
time, the beans will be soft and creamy in texture and
the juices should have thickened. You may need to cook
it for longer than 2 hours (say up to 2 1/2 hours) to
get to this stage - it depends

Remove the cassoulet from the oven. Bury the duck legs
in the beans and sprinkle over the goose fat or olive
oil, breadcrumbs and garlic. Return to the oven and cook
for a further 2 hours. Serve the cassoulet in bowls,
sprinkled with chopped parsley.

RECIPE FROM: https://www.bbcgoodfood.com

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