Cooking cassoulet in one day just became doable.
The epitome of slow food, cassoulet is a marriage of rustic yet refined flavors craftily layered and melded together into the ultimate comforting pot of garlicky white beans, snappy pork sausage, and meltingly tender duck confit.
To jump-start the process, her recipe starts with soaking and parboiling the beans. French garlic sausage is then browned in the gold standard of fats — a medley of duck and rendered pork belly — before being nestled into an earthenwareBigar prefers clay cassoles for their even cooking, but a Dutch oven will also work — just keep a close eye on the heat to prevent scorching.
Combine the chopped onion, garlic, parsley leaves, thyme leaves, salt, and 1/4 cup water in a blender, and puree until smooth, about 30 seconds.Greg Dupree and Fred Hardy / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Add the onion-herb puree to the reserved drippings. Cook over low until mixture thickens and darkens, about 10 minutes. Mix the puree with the beans.Greg Dupree and Fred Hardy / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
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