Cassoulet in the Style of Toulouse (Cassoulet de Toulouse)
Cassoulet in the Style of Toulouse (Cassoulet de Toulouse)
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  • Summary

    This is the recipe given to me by Pierrette Lejanou. The addition of walnut oil at the last moment brightens the taste of the beans. Begin preparations two days before you plan to serve the cassoulet.

    Ingredients

    • 1 pound boneless pork shoulder, trimmed of excess fat and cut into 12 chunks
    • 1 1/2 pounds fresh ham hock or pig's knuckles, cracked by the butcher
    • 3/4 pound fresh pork skin with 1/4-inch layer of hard fat attached
    • Salt and freshly ground pepper
    • 2 pounds dried white beans, such as Tarbais, Lingots, or cannellini, rinsed and picked over to remove any grit
    • 1/3 cup fat from confit or rendered duck fat
    • 2 medium onions, chopped
    • 3 small carrots, peeled and cut into thin rounds
    • 1/2 pound ventrèche or pancetta, or blanched lean salt pork, in one piece, about 1 1/4-inches thick
    • 1 whole head of garlic, unpeeled, plus 4 small cloves garlic, peeled
    • 1 large plum tomato, peeled or 1 tablespoon sun-dried tomato paste
    • 2 quarts unsalted chicken stock (storebought or homemade)
    • Herb bouquet: 4 sprigs parsley, 2 sprigs thyme, 1 imported bay leaf, and 3 small celery ribs tied together with string
    • 6 confit of duck legs, drumsticks and thighs separated, or substitute 12 confit of duck wings
    • 1/4 pound fresh hard pork fat or blanched fat salt pork
    • 1 pound Toulouse sausages or fresh garlic-flavored pork sausages
    • 2 tablespoons fresh bread crumbs
    • 2 tablespoons French walnut oil

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 621 % Daily Value *
    • Total Fat: 29 g 44.8%
    • Saturated Fat: 10 g 50.37%
    • Trans Fat: 0 g %
    • Cholesterol: 61 mg 20.43%
    • Sodium: 671 mg 27.95%
    • Calcium: 105 mg 10.52%
    • Potassium: 1451 mg 41.45%
    • Magnesium: 0 mg 0%
    • Iron: 8 mg 45.79%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 57 g %
    • Dietary Fiber: 31 g 124.56%
    • Sugar: 2 g
    • Protein: 32 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 0.84%
    • Vitamin C 0.98%
    • Vitamin D 9.18%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch4
    • Exchange - Vegetables0
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total7 oz-eq

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