Duration: 30 min -
Intermediate
Ingredients for8 person (s)
- 1 kg of Soissons beans
- 800 g lamb shoulder
- confit duck legs 6
- 4 carrots
- 3 onions
- 1 celery
- 500 g salted chest
- 2 bunches trimmed
- 12 cloves of garlic
- 1 clove
- 250 g of sausage garlic
- 2 Toulouse sausages
- 4 tablespoons goose fat
- crumbs
- Salt, pepper
- Preparation of cassoulet
- Preparation of cassoulet
Eve
Put the beans to soak in cold water.
The next
Degrease thoroughly shoulder of lamb.
Melt a tablespoon of goose fat in a large sauté pan. Color
the duck legs and shoulder of lamb on all sides. Drain on a plate lined with
paper towels and set aside.
Peel and wash the carrots, onions and celery. Cut them into
small cubes.
Rinse the salted chest.
Heat another tablespoon of goose fat in a casserole and put
half of these vegetables. Let them sweat for 5 minutes, stirring. Add the lamb
and duck legs. Wet water height. Add 1 bouquet garni 6 cloves garlic, crushed
chest and salted. Cook to a simmer for about 45 minutes.
Remove the meat from the pan, put them in the dish.
Strain the cooking juices into a chinois and set aside.
Then prepare beans
During the cooking of meat, drain the beans and put them in
a saucepan. Add four times their volume of water. Bring to a boil. Remove from
heat, let cool and drain beans.
Put them in the pan. Add boiling water to cover, one bouquet
garni, the remaining carrots, celery, onions and cloves.
Bake for 1 hour over low heat until the beans are mashed
fluxes without falling. Salt them after cooking.
Take the rind from the bacon and cut into small pieces.
Peel the remaining 6 cloves of garlic and chop finely.
When they are cooked, drain the beans and put them in a
large saucepan with the rind, garlic and meat juices reserved. Stir and check
the seasoning.
Prepare the cassoulet
Heat oven to 180 ° C. Put the sausage and Toulouse sausages
in a dish and bake them for 10 minutes to stiffen. Take them out and cut them
into thick slices.
Then trim the lamb shoulder and chest pieces. Cut the duck
legs in half.
Divide all the meat in a large casserole dish or large.
Pour over the beans with their liquid, the liquid should
just flush. Add two tablespoons of melted goose fat.
Sprinkle breadcrumbs cassoulet.
Make it brown in the oven at 160 ° C for 20 minutes. If the
liquid reduces too much, add a small ladle of the cooking liquid.
Serve the stew hot.
You can prepare the stew the day before (cooking meat and
beans) and the finish on the day you serve.