- 4 duck or chicken legs, reduce two pieces
- 1/2 cup breadcrumbs
- 1 teaspoon essential olive oil
- 1/4 cup fresh thyme leaves, chopped, plus
- 1/8 teaspoon leaves
- two tablespoons clarified butter, plus much more when needed
- 3 pounds boneless lamb leg or pork shoulder
- 1 pound Polish or bratwurst sausage
- 1 1/2 cups large dice Spanish onions
- 1 1/2 cups large dice carrots
- 1 1/2 cups large dice celery
- 4 fresh tomato plants, large dice
- 1 cup dry white-colored wine
- 5 cups water or chicken bouillon
- 1 pound navy beans, drenched in water overnight
- 1/4 cup fresh marjoram leaves, chopped
- 1/4 cup fresh parsley, chopped
- 6 bay leaves
- Salt and ground pepper
Preheat the oven to 375 levels F.
Trim the surplus skin in the duck or chicken and put on the lined baking sheet. Dry the trimmed skin within the oven, checking frequently, until crispy, about fifteen minutes.
Add some skin to some mixer combined with the breadcrumbs, oil and also the 1/8 teaspoon thyme leaves and blend until uniform. Put aside. (This task may also be done as the cassoulet is stewing).
Heat the clarified butter over high temperature inside a heavy-bottomed saute or fry pan and, employed in batches, sear the chicken. pork or lamb and sausage until they're caramelized, adding more butter when the pan will get dry. Take away the meats to some large roasting pan or deep broiler-proof baking dish because they are completed.
Within the same pan you browned the meat in, saute the onions, carrots and celery until they're caramelized. Add some tomato plants, wine, and 5 cups water, deglazing the pan by scraping all of the loose particles from the foot of the pan.
Drain the beans and add these to the pan, combined with the marjoram, parsley, bay leaves and 1/4 cup thyme. Bring the liquid to some boil.
Pour the beans and liquid within the meats within the roasting pan, cover the pan tightly with foil if no lid can be obtained and bake before the meat is fork-tender and also the beans have absorbed the majority of the liquid and therefore are tender, about 3 hrs.
Take away the meat in the pan, drain the liquid in the beans and vegetables and set it right into a saucepan .
Add two glasses of the cooked bean and vegetable mixture towards the liquid and puree by having an immersion blender or puree inside a blender before contributing to the liquid. This can thicken the liquid right into a sauce.
Taste and adjust the seasoning with pepper and salt. Pour the liquid go back over the rest of the beans and vegetables, stirring to mix.
Preheat the broiler.
Slice the lamb or pork and lay it around the beans using the sausages and chicken legs. Sprinkle the breadcrumb mixture on the top from the cassoulet and broil before the top is gently browned.
Recipe thanks to Reimund Pitz, Executive Chef and Owner, Le Coq au Vin Restaurant, Orlando, FL
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