Toulouse Cassoulet with Don de Dieu





Toulouse cassoulet

• 3 cups of white navy beans, uncooked

• 750ml Don de Dieu

• 1/4 cup maple syrup

• 1 tbsp salt

• Approximately 6 to 8 cups of water

• 1.2 kg picnic pork shoulder with the rind removed, cut into large cubes

• 2 tbsp duck fat (or olive oil)

• 2 large Spanish onions, finely chopped

• 3 celery stalks, sliced

• 3 large carrots, peeled, cut in half lengthwise and sliced

• 6 garlic cloves, finely chopped

• Olive oil

• 375g smoked bacon, cut into large cubes

• 2 tbsp tomato paste

• 1 cup white wine

• 3 cups chicken broth

• 1 bouquet garni (8 sprigs of chives, 5 sprigs of thyme, 3 bay leaves, 1 sprig of sage with 5-6 leaves, all stringed together)

• 1 can diced Italian tomatoes (796 ml)

• 4 confit duck legs

• 5 large pork and garlic sausages  

• A handful of fresh parsley, chopped

• Salt and ground pepper

A participation of

Samuel Joubert



• In a large pot, combine the beans, beer, maple syrup, salt and enough water to cover up to 2 inches above the mixture. Mix and cover. Let soak for 12 hours. Bring to a boil, reduce heat and simmer for 45 minutes. Pour into a strainer, drain and set aside.

• In a large oven-safe saucepan (enameled cast-iron) at medium-high heat, add the duck fat and let it melt. Brown the pork cubes on all sides, a small quantity at a time, for 5-6 minutes until nicely colored. Season with salt and pepper. Transfert to a bowl and set aside.

• In the same saucepan, add the onion, celery, carrots and garlic followed by a drizzle of olive oil. Season with salt and pepper, mix well and sauté vegetables for 8 minutes to caramelize the vegetables. Add more oil if necessary.

• Add the bacon and tomato paste and mix well. Continue cooking for 2-3 minutes while stirring. Add the white wine and scrape the bottom and sides to release all the flavours.

• Add the chicken broth, bouquet garni and Italian tomatoes and bring to a boil. Reduce to low heat and simmer lightly for 30 minutes. Remove the bouquet garni and set aside.

• Preheat oven at 400°F. Place 2 duck confit legs on a large cooking sheet and heat for 10-12 minutes or until the skin is crispy. Remove from the oven, shred the meat and set aside.

• In a large frying pan, at medium heat, add a drizzle of olive oil and brown the sausage on both sides for about 10 minutes in total. Brown only, as the cooking will continue in the oven. Slice 2 of the sausages into large pieces. Do not cut the other sausages. Set aside.

• Place half the cooked beans in a large saucepan and mix well. Spread the shredded duck meat followed by the sausage pieces and cover with the rest of the beans. Spread evenly by lightly pressing down. Place the whole duck legs and the sausage on top and cook in the oven without covering for an hour and a half. Let stand for 5-10 minutes and garnish with fresh parsley before serving.

Discover this beer