Paula Wolfert’s Cassoulet in the Style of Toulouse Recipe | Yummly

Paula Wolfert’s Cassoulet in the Style of Toulouse

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Ingredients

US|METRIC
  • 2 pounds cannellini (dried Tarbais, or other runner-type beans)
  • 1 1/2 pounds ham hock (fresh, with skin)
  • 1 pound boneless pork shoulder (trimmed of excess fat and cut into 1-inch, 2.5-cm chunks)
  • 12 ounces pork skin
  • 1/4 inch fat
  • flaky sea salt
  • freshly ground black pepper
  • 1/3 cup rendered duck fat
  • 2 yellow onions (about 1 pound | 450 g total, chopped)
  • 3 small carrots (about 12 ounces | 350 g total, cut into rounds 1/4 inch, 6 mm thick)
  • 8 ounces ventrèche (piece, French-style pancetta or pancetta)
  • 1 head garlic (loose skins removed, plus 4 small garlic cloves, peeled)
  • 1 roma tomato
  • 1 tablespoon tomato paste
  • 4 parsley sprigs
  • 3 celery ribs
  • 2 thyme sprigs
  • 1 Turkish bay leaf
  • 2 quarts chicken stock (lightly salted)
  • 6 confit duck legs (homemade or store-bought)
  • 4 ounces pork fatback
  • 1 pound pork sausages (Toulouse or other mild fresh garlicky, such as sweet Italian sausage)
  • 2 tablespoons fresh bread crumbs
  • 2 tablespoons walnut oil (optional, TFD NOTE - I don’t consider this optional!)
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