Ingredients: |
Ingredients: 2 lbs. chicken backs for stock
1 duck, 5 lb.
2 lb. boneless pork loin
3 lb. dried white beans
1 1/2 lb. polish sausage, ring or links
1/4 lb. salt pork
2 or 3 lbs. white onion
3 lb. lamb neck with bone in 2" cubes
2 - 1 lb. 13 oz. can whole tomatoes
1 bottle dry white wine
salt and pepper
Thyme
Bay leaf
Fresh garlic
Fresh parsley
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Directions: |
Directions:Make a couple of quarts of good rich chicken stock with the chicken backs.
Roast the duck and the pork in 325º oven. The duck should not be covered, add about 1 c. of stock to the pork roast pan and cover. The pork will be done in about 1.5 hours. The duck will take about 2.5 hours. Set them aside when they're done.
Rinse the beans well and remove any that don't look good. Put them in a large pot and just barely cover with water. Cover and bring to a full rolling boil. As soon as they are boiling, remove from heat and let stand for about an hour. This will plump them up, then add 1 1/2 quarts of the chicken stock. Put in the sausage, salt port, 2 whole peeled onions, 1/2 tsp. thyme, bay leaf,
a clove or 2 of garlic, and a couple sprigs of parsley. Bring to a boil, skim fat from top, reduce heat and simmer uncovered for
20 minutes. Take the sausage out and set them aside with the other meats. Continue cooking beans until they are barely tender, not mushy. Drain the beans, saving the liquid and the salt pork. Set everything aside.
Put 2 or 3 T. duck fat in a large skillet, add the lamb cubes and brown well over medium high hat. Use more fat as needed. When the lamb is browned, remove it from the pan with slotted spoon. Add 2 or 3 chopped onions and 2 or 3 cloves of minced garlic to the pan drippings and cook, stirring until soft.
Add tomatoes and 1 c. wine, bay leaf, 1 tsp. thyme and a sprig or two of chopped parsley. Put the lamb back in and cover and simmer for 20 minutes. Remove the lamb from the sauce and set aside. Save the rest of bean liquid, you may need it later.
Carve duck and pork into small serving size pieces. Slice sausage into chunks. Use a very large casserole dish.
Spread a thick layer of beans on bottom of casserole dish. Top with layer of meats, lamb, pork duck and sausage. Repeat. Add enough tomato, bean sauce just to cover. Cover and bake at 350º for 1 hour or until heated through and bubbly - keep an eye on it while cooking. If it's dry, add more sauce or white wine.
Notes - You can cook meats overnight in a timed oven to save prep time.
Makes a very large amount. You can half the recipe and still serve a family of 7. |
This recipe for Cassoulet - Dorothy Williams is from