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Cassoulet
What is a Cassoulet?
A cassoulet is a slow-cooked stew that contains white beans, sausages, and duck and is a recipe that originates from southern France. It is typically prepared over two days in a tapered pot such as a French Oven, Dutch Oven, or cocotte. This maximizes the crispy, golden brown crust, and allows the beans to absorb flavour from the duck and sausage as they cook together. The cassoulet is named after its traditional cooking vessel, the casserole, and is a hallmark in French cuisine. Ingredients in a cassoulet simmer slowly, blending all the rich flavours from the pot together until it is ready to be served.
How is a Cassoulet used?
The cassoulet is an extremely hearty dish, featuring beans, sausage and duck and remains one of France’s traditional recipes. This dish requires pre-meal preparation, including soaking beans and letting them cool. Ideally, the cassoulet should be cooked and cooled overnight a few times as multiple slow-simmerings allows the beans to acquire more flavour from the surrounding meats. This slow-simmered stew creates a perfect environment for beans, sausages, and duck to cook slowly and evenly, releasing their juices inside the pot. A cassoulet can also be prepared in a French Oven (or Dutch Oven or cocotte), with its tight-fitting lid locking in moisture and flavour.
Benefits of a Cassoulet
The cassoulet is a dish best suited to entertain guests and is ideal to be served during colder seasons. The cassoulet is a hearty dish, combining all the rich flavours of the beans, sausages, and duck into one pot. Preparing this traditional dish is time-consuming, but hybrid cassoulet recipes embody many of the same elements of traditional French cuisine while reducing the cooking time. Once the ingredients have been cooled and seasoned accordingly, the pot does much of the work, mixing all flavours in the cassoulet with ease. This dish is best served straight from the oven to the table, gently bubbling with flavour.
