FRENCH CASSOULET RECIPE BY CHRISTIAN CONSTANT
Christian Constant, chef of the Michelin starred restaurant Le Violon d'Ingres in Paris and world champion of cassoulet, reveals his recipe!
For the First Phase
- Dry Haricot Beans Haricots5kg
- Pork rind1.5kg
- Lyonnais Sausage350gr
- Duck Legs5
- Onions3 (studded with Cloves)
- Bouquet garni1
- For the Second Phase
- Lamb shoulder5kg
- Bouquet garni1
- Garlic1 Head
- Tomato puree1 Soup Spoon
- For the third phase
- Navarin Jus2kg
- Toulouse Sausages5 of 120g each
- Duck fat4 Dessert Spoons
- Recipe categoryMain course
- Recipe yield8
- Recipe cuisineFrench
1) Cooking the beans
The day before, soak the tarbais beans in cold water. Cook the beans, starting in cold water, with the onions, the carrots, the bouquet garni, the half salt breast, the pork rind and the Lyonnais sausage.
Skim all the way through the cooking process.
Stop cooking a little before the tarbais beans are cooked.
Rectify the cooking of half-salt breast, rind and sausage. If they are not cooked enough, continue cooking separately. Reserve the beans and the gravy separately. Rip the rind and cut it into 5mm dice.
2) Navarin of lamb
Bind the shoulder of lamb and cut into regular dices about 10cm.
In a sautoir, mark the pieces of lamb and reserve.
In the same sautoir, sweat the aromatic filling of onions, carrots and garlic.
Stir in the pieces of lamb and add the tomato paste.
Sprinkle with flour.
Add water and cook for about 2 hours over low heat.
Reserve meat and juice separately.
Cook the Toulouse sausage with a little duck fat, reserve.
3) Finishing beans
Sweat the onions, garlic, parsley and thyme in the duck fat.
Add the diced rind previously and stir well, because the rind sticks to the baking.
Stir in the tomato paste and the navarin juice.
Finally, add to this mixture tarbais beans, wet with the jus tarbais and let simmer 1 hour on the corner of the fire.
In a cassolette, put a bean bag, then a piece of navarin, a piece of duck leg confit, cover with beans and then place on a slice of sausage Lyonnais, half a Toulouse sausage, a slice of half-salt breast.
Sprinkle with bread crumbs and sprinkle with a spoonful of duck fat.
Bake in the oven so that the casserole is hot.
Christian Constant, chef of the Michelin starred restaurant Le Violon d\'Ingres in Paris and world champion of cassoulet, reveals his recipe!