CASSOULET MAIGRE
White Bean Casserole with Duck, Pork, Lamb and Sausage
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The preparation of the cassoulet is divided into two procedures. The beans are actually the recipe for Haricots a la Bretonne (last week), and should be made a day or two in advance. And the cassoulet itself should be made one or two days ahead of time (an ideal dish for entertaining), because it tastes best when reheated.
Serves 8
1 duck (4 1/2 to 5 pounds), rinsed and patted dry
2 tablespoons butter or vegetable oil
1 1/2 pounds boned pork shoulder, cut into 1 1/2 to 2-inch cubes
1 1/2 pounds boned lamb shoulder, cut into 1 1/2 to 2-inch cubes
2 pounds Hungarian, Polish, or any good sausage, cut into 2-inch pieces
1/2 teaspoon salt*
1/4 teaspoon freshly ground pepper*
2/3 cup dry white wine
2 teaspoons Glace de Viande (optional)
Haricots a la Bretonne (last week) prepared 1 day or more in advance, at room temperature
Remove the legs and second joints from the duck and cut into four pieces. Remove the breast meat by cutting next to the bone. Cut each breast in half and remove any excess fat.
In a large skillet, heat the butter over high heat. Add the duck pieces, pork, lamb, and sausage and sauté until browned, about 5 minutes. This can be done in as many batches as necessary. Season with the salt and pepper and remove the meat from the pan. Pour off the fat.
Deglaze the pan by adding the white wine and stirring to loosen the caramelized bits on the bottom and sides of the pan. Reduce the liquid over high heat by half, about 1 minute. Stir in the glace de viande. Add this liquid to the beans.
Preheat the over to 350 degrees.
In a large casserole, layer the meat and beans. Cover and cook until the meat is tender, about 2 hours. Adjust the heat, if necessary, so that the beans simmer gently. (The recipe can be, and is best if, made ahead of time. Let cool to room temperature, cover, and refrigerate. Reheat in a 350 degree oven until the beans and meat are hot and simmering, about 1 hour.)
Excerpted from At Home With the French Classics*
Copyright (c) 1988 by Richard Grausman. Reprinted with permission
by Workman Publishing.
