Cassoulet Recipe #25805
This is from the cookbook "The Minimalist Cooks Dinner" by Mark Bittman. This isn't a "real" cassoulet, which takes a long time to cook, but it gives you the same kind of hearty meal, in less than an hour.
by Miss Erin
1 hour | 20 min prep
SERVES 4
- 4 cups chopped tomatoes, with their juice
- 1 tablespoon chopped garlic
- 4 cups white beans, drained if canned
- 1 cup stock or dry red wine or water
- salt
- 1/8 teaspoon cayenne pepper
- 1 lb Italian sausage, preferably in 1 piece
- 1 lb pork tenderloin, cut into 1 inch cubes
- 1 boned duck breast
- Combine the tomatoes and garlic in a large saucepan and turn the heat to medium Bring to a boil and add the beans, bring to a boil again, stirring occasionally Reduce the heat so it bubble regularly but not furiosly, cook for about 20 minutes adding the liquid when the mixture becomes thick Add the salt and cayenne when the beans are tender.
- Meanwhile, put the sausage in a skillet and turn the heat to medium-high heat, brown on both sides turning only once or twice.
- Add the sausage to the bean mixture along with the pork.
- Raise the heat a bit to keep the simmer going if necessary, stir the beans occasionally to keep the pork cooking evenly.
- Cut a 1/2" crosshatch pattern in the skin side of the duck breast, right down the fat layer.
- Put the breast in the same skillet as which you cooked the sausage, skin side down, turn the heat to medium-high.
- Cook until nicely browned, pouring any rendered duck fat and juices into the bean mixture.
- Turn the duck and brown the meat side, then crisp up the skin side again for a minute or so, once more pouring any juice into the beans.
- The total cooking time for the breast will be 6-8 minutes.
- When it's done, add the breast to the beans.
- To serve, carve the sausage and duck breast into serving pieces and put some on each of 4-6 plates, top with beans and pork.
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5 stars