Traditional Cassoulet with Duck Confit, Toulouse Sausage and Pork Belly
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- Опубликовано: 25 авг 2024
- Hi there, as there are some problems with the sound track volume on this video, i made a different remake you can watch here: • The Cassoulet from Cas...
This traditional recipe is inspired by the 1929's cookbook “Le Festin occitan” written by chef Prosper Montagné. It is still made the traditional way in Castelnaudary the town of cassoulet's origin.
There is no simple, easy or quick way to make cassoulet, This authentic dish needs labor, patience and a procedure of low and slow cooking and baking, that's what distinguishes cassoulet from any other bean stew
You can find some more history here: www.thegourmet...
Detailed recipe: www.thegourmet...
The cassoulet (from Occitan “caçolet”) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally it was made from fèves.
The cassoulet, still called “estouffet” in the seventeenth century, takes (in the eighteenth century) the name cassoulet, from the dish in which it cooked, the "cassole", a clay casserole used since the ancient times to cook all sorts of stews and ragouts.
The quarrel over the region and town of origin of the cassoulet appeared at the end of the 19th century when a magazine “La Revue Méridionale” published an article in 1890 claiming that the only authentic cassoulet comes from Castelnaudary.
You can find many variations of cassoulet recipes, the most renowned are those from Castelnaudary, Carcassonne and Toulouse.
One of the oldest cookbooks in France, the 14th century: "le Viandier" written by Taillevant, (his real name was Guillaume Tirel, a cook for several kings for over 60 years), gives some indications to the cassoulet origins.
Taillevant describes recipes of pies and stews, including the ragout of mutton and pork with beans.
The historians think that Taillevant could have been inspired by an Arabic book written by Mohamed de Bagdad in 1226, which reveals an extremely refined kitchen.
Ingredients: 5 persons
5 duck legs
5 sausages (Toulouse style)
1 kg pork belly
400 grams salted bacon
Pork bard (pork rind traditionally)
(To cover the oven plate)
1 kg duck fat for cooking
1 kg white beans
(Lingots Lauragais or Tarbais in France)
(Cannellini or great northern beans as alternative)
2 garlic bulbs
1 onion
2 carrots
2 celery stalks
1 leak
4 poultry stock cubes
(Chicken and pork bones traditionally)
1 bunch of thyme
8 bay leaves
4 cloves
1 nutmeg
1 tbsp black peppercorns
2 tbsp crushed black peppercorns
Course sea salt
Convection oven: 170° Celsius for 3 ½ hours
Classic oven: 180° Celsius for 3 ½ hours
HELPFULL LINKS:
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www.poterienot....
www.cdiscount....
www.confreriedu...
The gourmet Gambit web site; www.thegourmet...
Watch more Recipes here: / @thegourmetgambit4238
Facebook: / gourmetgambit
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Hi there, as there are some problems with the sound track volume on this video, i made a different remake you can watch here ruclips.net/video/AobS5eVyZX4/видео.html
Wow is all I can say! Such work but such a decadent dish - bravo, merci for giving such an in depth step by step recipe.
Tony
Beautiful just beautiful
Very good recipe. Thank you.
Wow what hardcore choices for making a cassoulet. I have watched many videos on youtube on the topic and this particular method really takes it to the max!!
It's an old recipe from the Town of Castelnaudary itself, Thanks for dropping by
As a former resident of S.W. France this brings back happy memories, as definitely one of the traditional methods of making wonderful cassoulet!
really beautiful recipe .. thanks for sharing your experience.. have a great day my friend & pls keep in touch
This is a great video! I have no idea why it doesn't have more views. Thank you!
Thanks and have a nice day
Because he keeps mispronouncing the word "rind"
Great recipe! Thank you!
Thank you very much!
let us wait a new recipe
What a great recepie well done and thank you for sharing 😍
Thank you very much and a happy day to you!
My dear sir! Please continue to add new videos! I'm just one of many people who love anything related to old fashioned pot cooking --- yes it takes time, but the results are good and true (in other words --- magnificent)!
Thank you very much sir! I will and i totally agree with you. have a nice week!
Amazing dish! Thanks!
Thanks and bon appétit!
@@thegourmetgambit4238 I cooked it yesterday, as per your suggestions and it was fabulous!
This is the best video for this dish that I have come across...this is the version I will try my hand at. Love the historical facts at the end as well. Thanks for your efforts on this, Sir.
Thank you very much Kimberly!
Fantastic cooking - this is just the recipe I wanted.
Wow great recipe its amazing great job all the best all the best dear
Thank you so much dear friend!
Thank you for this spectacular majestic and beautiful recipe of Cassoulet. Cheers from Mexico city.
Thank you very much for dropping by, happy weekend to you and cheers from France!
Had my first cassoulet in 2019 in South of France. Made it at home following this recipe and it was sensational. Time consuming but worth it. Thanks.for video.
Thank you so much
That sounds so good. Thank you so much for taking the time to visit our channel. And have a great Thanksgiving my friend.
Thank you so much and have a great weekend!
Cooked cassoulet for the second time and again everyone loved it.
I didn’t line the pan with pork rind however and without Toulouse sausage. I did put in some saucisson sec instead. Fantastic recipe. Takes awesome even when not having all the ingredients!
Thanks for the feedback my friend
Good idea! 😊 thank you for your recipe! thumbs up! 👍
Thank you so much!
excellent video! thank you
Your most welcome and have a nice day
yum! I love that you put the whole garlic in!!
Thank you so much and have a nice week!
Awesome! I will never forget, asking my friend from France 🇫🇷, what was his favorite dish? He said Cassoulet.
Wow, great recipe my dear friend, thanks a lot for sharing. I'll try. Have a relaxed and wonderful week my dear!!! Remain United
I'm an American, but I appreciate good food. I have been aware of cassoulet for years, it's been something of a myth in my mind. I've only had it once, several years ago at a restaurant called Le P'tit Laurent in San Francisco. A great dish. I still remember that meal. Glad I got to have it at least once.
Hi Mark! not many restaurants here in France are doing this dish it is time consuming to make it the traditional way! I only make cassoulet a few times a year! Thanks for dropping by!😄
Looks delicious and super well presented, beautiful to watch, thanks for sharing!
Thanks for the kind comment!
You're welcome my new friend!
wow looks so yummy and nice recipe
Thank you very much Latha!
Amazing recipe. So well explained might now even attempt it. because it just looks so tasty. Thank you. Happy day everyone
Thank you so much, I'm most obliged!
Thank You God Bless You Abundantly
Thanks for the kind comment and a happy new year!
Superb recipe dear. Looks so yummy.... Awesome
Thank you so much!
Spectacular great chef, from another chef
Thank you very much I'm most obliged. Have a nice week!
I'm glad that I found your channel
Thanks for your kind comment and have a great day!
Bonjour Monsieur ou avez vous trouver ce beau plat en terre cuite ???👍
Fantastic! Thanks!
Thank you very much and have a nice weekend!
@@thegourmetgambit4238 You too! I will be making cassoulet tomorrow, so the weekend will be delicious!
Great! let me know how that worked out😀
Amazing thanks so much
Your most welcome, thanks for dropping by!😃
wow, gotta make this one when have time in winter
Highly recommanded by me of course!😃
Looks amazing, thanks for sharing! New fan of your channel here :)
Thanks for dropping by and have a great week!
199
nice one
i love duck
like10000000000000000
Thank you so much!
Looks delicious, annoyed that I found this later than I should of.
It wass quite a job to do! Thanks!
👌🏻
The chicken legs are very plump.
Wow ... it looks so good!
The combination of ham and meat is the best.
It's not chicken and ham, if you don't watch the video, please don"t leave a comment!
So, in the written recipe on your website, you specify to pull the pork rind and belly out of the stock after 45 minutes of poaching. In the video, you say to pull the belly after 30 minutes and the rind after an hour and a half. Which method do you prefer?
Both are good to proceed, it does not influence the end result, every time i do this dish i just follow the feeling!
Very good☺like👌👌👌stay connected☺
Thanks a lot!
delicious recipe...👌👌✔✔👍thanks for shearing.. i am here new friend & subscriber.😊😊😊
Thank you so much!
@@thegourmetgambit4238 Always well come....
Just a tasty recipe😋! Oh your new subscriber😊
Thank you very much indeed!
Absolutely fantastic video. I'm mustering up the energy to start this, just need the proper occasion and a healthy bank balance :D Most authentic cassoulet video I have seen on YT. I've always wanted to make this dish when I read about it from the postcards of the French exchange students I was looking after many years ago, they missed their Mammys' cooking....and probably thought the Irish food was terrible :P
Yes I read their postcards, I was checking their English . . . . . . . . . and I was bored :P
Hahaha, i can imagine! thanks for dropping by. This recipe is inspired from a French chef "Prosper Montagné" in the year of 1929.
The older recipes are quite similar. Happy new year!
@@thegourmetgambit4238 Bonne année!!
I like the video! But I absolutely have no clue what the heck of all these different meats at once 😳
This is the traditional recipe from the cookbook of chef Prosper Montagné published in 1921 in France.
Thank you for sharing very nice recipe, love love love. 😋😋😋😋😋
Oh your new subscriber😊
Thank you very much for your support, I do appreciate!👍😃
No, Thank you!
Hi, thanks for your wonderful detailed video. I'm definitely gonna try this.
Do you keep the Stock Hot or at Room Temperature while the Cassoulet is in the oven?
Hi there Ward, you can keep the stock on room temperature, thanks for the kind comment and take care!
I live in America and what is a substitute for Toulouse sausage?
I dont really know what sausages you have in the US, so it's kinda difficult to give you a substitute.
Gee's this is the 5 video on the subject that showed up on my youtube page. It's tough to be a duck. While it's an involved task to put it together, in its parts it's not hard from a cooking point of view just takes time a lot of time over a few days a lot of steps. As a long-time professional pilot we use checklists for everything, flying. Writing up a step by step checklist would be of good use I would think. I think you could adapt it for local ingredients a little a still produce a nice dish. The problem for me is that I am alone, and well that is a lot of food for just one. It's a challenge- but worth doing. As for costs well, the cost has very little to do with want if you want to do something. And I subscribed too.
Hi George, thanks for the great feedback! You are absolutely right about using local ingredients, even here in France you have many local adaptions of this classic. It is not very convenient for a one person meal but you may consider using jars. and sterilize them under water 180°F, for 1 hour. I kept one for more then a year and it was still a delicious dish. There are many quick recipes, but for me they are just beans and meat, Cassoulet needs labour and low and slow cooking, it also needs some specific ingredients like pork rind for the gelatine. this gives a specific texture to the cassoulet. If you ever make cassoulet, let me know how it came out. Have a great Sunday!
Dommage pas de tomate pour la couleurs mais bravo bien exécuté 👌
Merci!
“Please no bread crumbs...” 😂👍🏻
Это наверное бомба👍👍👍👍👏
Thank you! This is a wonderful video! I am making my first cassoulet for the holidays this year. I know that breadcrumbs are not traditional, but are they really, really terrible to add? I thought Julia Child's crust looked amazing! I am still going with your recipe, but... can I add the crumbs?
Hi Sylvia, the beans give a very nice crust in the oven, by adding breadcrumbs you won’t have this very particular crunch that is so typical to traditional cassoulet, but if you prefer breadcrumbs, add them for the last ½ hour so they won’t burn black.
And by the way if you use canned precooked beans you better use lesser fat in the cassole
You can find the written version with step by step images on my web site, maybe easier to follow than the video; www.thegourmetgambit.com/recipe-blog/cassoulet-with-duck-confit-toulouse-sausage-and-pork-belly
Merry Christmas to you all !
@@thegourmetgambit4238 You are SO AWESOME!!!! I am cooking the beans from scratch, but I am definitely following your tutorial! THANK YOU, THANK YOU!!!! And Happy Christmas to you!!!
The pleasure is mine! and thanks for your support!
@@thegourmetgambit4238 Really, the pleasure is all mine - you are teaching me things! I will not add the breadcrumbs! I will stay true! I don't have the traditional pot, but I will use a Le Creuset that I have - I hope that's okay?
Okidoki!
Looks amazing! Thanks for sharing your recipe. Subscribing:-)
Thank you very much for your support!😄
168like good recipe😄😄😄😄
Thank you very much!
Hi! Thanks for this, looks delicious, you say at the end, no breadcrumbs... Other recipes add some, is the tradition without? I think I'll do without...
The beans make a crust after low and slow cooking, that is the traditional way!
Would oxtail work in this recipe? Lots of gelatine with it too!
No idea Rob, but i think it would be nice to try!
What is he saying? I can't understand a word!
Great video
Great length was cool seeing the process
To much background music
Yeah, one of my beginners errors, unfortunately a few earlier videos have the music to loud. Thanks for dropping by and a happy week to you!
At 9:46, what is the chopped meat on the cutting board that you end up layering throughout the cassoulet? Is it more pork belly? It sounds like you’re saying ribs but that is not in your ingredients list. Thank you!
Also, is the pork rind you are using to line the casole the same rind as you used in the stock? It looks raw.
Its the pork rind chopped, it' releases gelatin you don't need to do this. you can also put just a bit in the bottom of the cassole
I used pork bard on the cassole sides and rind on the bottom; happy week to you!
The Gourmet Gambit ahh, I see. I usually find pork belly with rind or just the rind that’s been removed. This looks like it was trimmed from a rib section maybe, instead of lower on the pig. If I can’t find that maybe rib meat would work. It looks thinner and leaner than belly meat. What do you think?
Yes you can, there are multiple choices about lean or fat parts of the pork, as a mater of facts there are many different versions of cassoulet here in France . my video is just an old classic recipe from Castelnaudary! And by the way; if you use canned precooked beans you better use lesser fat in the cassole
Класс !
Thank you very much, greetings from France!😀
40 second intro? Tres mal
I have made this before and I can tell you it is one of the richest and calorific meals you can every eat. For two days after eating it I felt like my system was overloaded with fat, and it did not make you feel good. It took a long time to prepare and was an expensive dish to make. Unless you are used to eating a lot of gratuitously fatty meat one should take care as its not by any means a healthy dish and it does not make you feel good after eating it. I will not be making it again!!!
It was the traditional recipe of Castelnaudary, we don't have any problems with the fat. they say it's the French paradox!😃
Maybe your sausage was spoiled. :)