Cassoulet

Ingredients and Weight:

• Dried cannellini beans: 2 cups (500g)
• Chicken stock: 6 cups (1.5L)
• Pork shoulder: 1.5 lbs (700g)
• Duck confit legs: 2 (500g)
• Toulouse sausage: 1 lb (500g)
• Garlic: 3 cloves
• Shallots: 2
• Parsley: 1/4 cup
• Thyme: 1/4 cup
• Bay leaf: 2
• Breadcrumbs: 1 cup
• Gruyère cheese: 1/2 cup

Preparation Time:

60 minutes

Cooking Time:

3-4 hours

Difficulty Level:

3

Preparation Method Steps:

1. Soak the beans overnight in cold water.
2. Drain the beans and rinse them.
3. In a large Dutch oven or pot, bring the chicken stock to a boil.
4. Add the beans to the stock and bring to a simmer.
5. Reduce heat and cook for 1 hour or until the beans are tender.
6. Preheat the oven to 350°F (175°C).
7. Cut the pork shoulder into chunks.
8. Season the pork with salt and pepper.
9. Heat a skillet over medium heat.
10. Add the pork chunks to the skillet and brown on all sides.
11. Transfer the pork to the Dutch oven.
12. Add the duck confit legs, Toulouse sausage, garlic, shallots, parsley, thyme, and bay leaves to the Dutch oven.
13. Bring to a simmer and cook for 1 hour.
14. Discard the bay leaves.
15. In a small bowl, combine the breadcrumbs and Gruyère cheese.
16. Stir to combine.
17. Sprinkle the breadcrumb mixture over the cassoulet.
18. Bake for 1 hour or until the cassoulet is bubbly and the breadcrumbs are golden brown.

Nutritional Information:

• Calories: 650
• Fat: 30g
• Protein: 45g
• Carbohydrates: 60g

Dish Characteristics:

• Rich and flavorful
• Hearty and satisfying
• Perfect for a winter meal
• Can be made ahead of time

User Comments:

• "This cassoulet was amazing! It was so flavorful and filling. I loved the combination of the different meats and beans." - Sarah
• "This was the best cassoulet I've ever had. It was perfectly cooked and the flavors were incredible." - John
• "I made this for a dinner party and it was a huge hit. Everyone loved it and asked for the recipe." - Mary

Special Precautions and Tips:

• Be sure to soak the beans overnight to reduce cooking time.
• If you can't find Toulouse sausage, you can substitute any other type of pork sausage.
• Duck confit legs can be found at most specialty food stores.
• Serve the cassoulet with a side of crusty bread to soak up the juices.