Castelnaudary Cassoulet

Castelnaudary Cassoulet is a renowned French dish hailing from the town of Castelnaudary in the Languedoc region. It is a hearty and flavorful stew made with white beans, various meats such as pork, sausages, and duck confit, and a medley of aromatic herbs and spices. This traditional dish has a rich history and is considered the king of cassoulets in France. With its robust flavors and comforting textures, Castelnaudary Cassoulet is a true culinary masterpiece that will transport you to the heart of French cuisine.

Serves: 12–15

INGREDIENTS:

• 3 cups dried white beans
• 1 duck, or equivalent amount of confit de canard
• 3 pork rinds
• Pepper and salt
• 1 teaspoon thyme
• 1 bay leaf
• 1 small loin of pork, 4–5 pounds
• 2 pounds smoked sausage, such as kielbasa
• 1 garlic clove, peeled and halved

FOR THE HACHIS:

• 2 heads garlic, peeled
• 1 pound salt pork
• 1 1/2 pounds ham

INSTRUCTIONS:

1. In a bowl or pot, cover beans with ample water and let soak for 3 hours.
2. Meanwhile, score the skin of the duck and roast at 300°F for 2 hours. Cut into pieces. Reserve the rendered fat.
3. In the food processor, grind garlic, salt pork, and ham to make the hachis.
4. In a large pot half full of water, place the pork rind, hachis, and pepper and salt, and cook 30 minutes. Add thyme, bay leaf, and drained beans. Continue cooking 30 minutes.
5. Beans should be tender. In a pan, heat duck fat and sauté pork loin until nicely brown. Remove and slice.
6. Add sausages, cook 10 minutes, and remove. If using prepared confit, brown the duck pieces as well. Season all the meats. Deglaze the pan with a little water and add it to the beans.
7. Rub the bottom of a large baking pan or glazed earthenware baking dish with garlic, and grind pepper over it.
8. Add rind, a layer of beans, duck, pork, sausages, ending with another layer of beans.
9. Bake 1 1/2 hours at 350°F. You might add some stock if it appears dry. You’ll see a crust form and a slight bubbling of the beans. Serve.

SERVING SUGGESTIONS:

• Classic Presentation: Serve the Castelnaudary Cassoulet in individual deep bowls or traditional cassoulet dishes. Make sure to include a variety of meats, such as pieces of tender pork, succulent sausages, and flavorful duck confit in each serving. Garnish with a sprinkle of fresh parsley or thyme for a pop of color and freshness.
• Crispy Bread Topping: For an authentic touch, top each serving of Castelnaudary Cassoulet with a crusty bread slice or a slice of toasted baguette. The bread can be placed on top of the stew or served on the side for dipping. The bread absorbs the delicious flavors of the cassoulet and adds a delightful crunch to each bite.
• Side Salad: Balance the richness of the Cassoulet with a refreshing side salad. A simple green salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette can provide a fresh and vibrant contrast to the hearty stew. The salad can be served alongside the Cassoulet or placed on top of the stew as a bed of greens.
• Wine Pairing: Complement the flavors of the Castelnaudary Cassoulet with a suitable wine pairing. Red wines like Côtes du Rhône, Bordeaux, or Minervois are excellent choices as they have enough body and tannins to stand up to the robust flavors of the dish. The wine’s acidity and fruity notes can enhance the overall dining experience.
• Cheese and Bread: Offer a platter of regional cheeses, such as Roquefort, Comté, or Camembert, along with a basket of crusty bread slices. Allow your guests to enjoy the combination of the creamy cheeses and the hearty Cassoulet, alternating between bites of the stew and bites of cheese.

Castelnaudary Cassoulet is a dish that deserves to be savored slowly, taking in each flavorful spoonful. Whether you opt for the classic presentation or incorporate the suggested accompaniments, the Cassoulet promises to be a memorable and satisfying dining experience that captures the essence of French cuisine. Bon appétit!