French Cassoulet Recipe by Christian Constant

French Cassoulet Recipe by Christian Constant

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!

March 14, 2019

Cuisine

Season & Occasion

serves for

8

total time

0 HR 0 MIN

ingredients

5kg
Carrots
5
pork rind
1.5kg
350gr
5
Onions
3 (studded with Cloves)
bouquet garni
1
breadcrumbs
50gr
Lamb shoulder
5kg
Onions
6
bouquet garni
1
Flour
100g
Carrots
6
Garlic
1 Head
tomato puree
1 Soup Spoon
Onions
1kg
Garlic
50g
Passata
1.5kg
2kg
5 of 120g each
Thyme
47g
Parsley
20g
Duck fat
4 Dessert Spoons

Preparation

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.
Adjust seasoning.
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.

4) Dressage
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. 

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