Looking for an original recipe idea for your Christmas and holiday meals? Chef Christian is here to help!
Discover Chef Christian's recipe for cassoulet with Quebec goose confit. A delicious recipe that will delight both young and old at your large gatherings in the coming days!
Enjoy your meal and of course, Happy Holidays!
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At the Gîte des Oies
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Ingredients
- 2 medium carrots, cut into small pieces
- 2 medium onions, sliced
- 6 boneless pork shanks
- 6 goose sausages from Au Gîte des Oies
- 6 confit goose legs from Au Gîte des Oies
- 3 cloves
- 2 cloves of garlic, minced
- 4-5 sprigs of fresh thyme
- 1 kg of dried white beans
- 1 pork belly, large enough to cover the bottom of your casserole dish
- 2 tbsp. duck or goose fat
- 1 tbsp tomato paste
Preparation of Cassoulet with Goose Confit
- The day before cooking, soak the white beans in a large bowl of water (at least 12 hours).
- In a large pot, brown the boneless pork shanks in oil. Then, add the white beans, along with the onion studded with 3 cloves, the chopped carrots, the thyme, the bay leaf, and the tomato paste.
- Cover with cold water. Simmer over low heat for 1 hour 15 minutes. During cooking, be sure to skim off any scum that forms on the surface of the broth.
- Meanwhile, line the bottom of a cast iron casserole dish with the pork belly (fat side down) and rub the sides with garlic.
- Using a slotted spoon, remove half of the beans, vegetables, and meat from the broth and add them over the pork belly in the cast iron pot. Add 2 to 3 ladles of the broth cooking liquid. Cover with the remaining beans and add the minced garlic. There should be enough liquid to cover the mixture, but not too much.
- Bake uncovered at 325°F (162°C) for 5 hours.
- Every 30 minutes, break the crust that forms on the surface and baste the dish with the cooking juices. If the dish dries out, add water.
- Just before the last 30 minutes of baking, brown the goose sausages in the goose fat.
- Stir the confit goose legs into the bean mixture and arrange the goose sausages on top of the dish. Bake at 325°F (162°C) for a final 30 minutes.
- Serve hot with a good red wine!
Chef Christian's tip
Goose confit cassoulet is even better reheated! When reheating it, I like to add a little breadcrumbs to add a nice texture.
Enjoy your food !
