Laurent Quenioux is the chef at Vertical Wine Bistro in Pasadena and Bistro LQ. He shares his recipe for cassoulet this week on Good Food.
Cassoulet De Toulouse
Salt and Pepper
250 g Pork Skin (optional)
500 g Pork Belly, cubed
1 kg de Tarbais Beans, soaked overnight
1 large whole onion
12 whole cloves
50 g Duck Fat
1 bouquet garni, with Thyme, Rosemary and Bay
500 g Lamb shanks
50 g duck fat
2 pieces Duck leg confit
1 cured Garlic sausage
500 g Toulouse sausage
1 large onion, chopped
2 carrots, chopped
1/2 Garlic head, minced
6 Tomatoes, chopped
1 liter Chicken Stock
100 g Duck Fat
1 cup Panko bread crumbs
2 Tablespoons walnut oil
1 Tablespoon butter
1. Soak skin for 12 hours or overnight if using.
2. Sautee pork belly to render some of the fat in a large pot. Add the soaked beans to the pot and enough water to cover over 2”. Stud one whole onion with the cloves and add to the pot along with the bouquet garni and 50 g duck fat. Cook for 1 ½ hours on low heat on the stovetop.
3. Roast the lamb shanks in a 400F oven using 50g duck fat. Season with salt and pepper. Nestle cooked lamb into the beans.
4. Sauté the sausages and the confit. Remove from pan, set aside. Add the chopped onions, carrots, and garlic to pan and sauté until onions are translucent. Stir sautéed vegetables and tomatoes into the beans. Nestle sausages and confit on top, making sure confit is not crushed. Cook for 1-2 hours in oven at 350F, making sure to keep beans wet by adding water or chicken stock as needed.
5. Taste for salt and pepper. Layer the beans and meats in a large clay pot for presentation. Add 2 tablespoon of walnut oil and 1 tablespoon of butter. Sprinkle with the Panko and 100g duck fat and place under broiler for 30 minutes to toast the panko and heat through.