Left Bank Brasserie chef and owner Roland Passot is sharing his recipe for cassoulet, France’s classic savory meat and bean dish.
When winter heads our way, bringing chilly temperatures and close, dark nights, my thoughts turn to Cassoulet, the iconic comfort food from southwestern France. It has it all – juicy beans, duck leg confit, sausages and sometimes pork or lamb, slowly simmered in well-seasoned broth, then baked in a wide-mouthed, glazed terra-cotta dish called aLike any truly traditional dish, there are multiple versions, all claiming to be the “authentic one.” Cassoulet originated in southwestern France.
Or put your coat on and head to one of our local restaurants, where the cooking is done for you. All you need is a reservation.If you are making your own duck confit, start the night before by rubbing the duck legs with a “green salt” mixture — kosher salt, parsley, a couple of bay leaves and thyme ground together. The next day, rinse the duck legs well, pat dry and place in an oven-safe cooking vessel with enough duck fat to cover the legs. Roast in a 225-degree oven for 2½ to 3 hrs.
When the pork is nice and brown on all sides, add the 1 cup onions and garlic, and sauté until the onions are soft and cooked through. Add the tomato paste, diced tomatoes and reserved liquid from the beans. Stir, using a rubber spatula to clean the side of the pot.Bring the heat under the braising pan up to high. Once at a rolling boil, turn down to low heat and add all the sausages. When they are cooked through, remove and set aside.
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