|
Photo : P. BOILLAUD |
●--
Preparation : 30 minutes. Cooking time : 50 minutes
For the stock : 700
gr of Label Rouge and IGP Tarbais Haricots, 160 gr fresh pork
rind, 250 gr large onions, 250 gr carrots, 300 gr demi-sel belly
pork, 300 gr large garlic sausage (cut into pieces), 1 bouquet
garni (parsley, thyme, bay) plus leek and celery, 2 cloves,
salt, pepper and approx. 5 litres of water.
For the saute : 800 gr boneless pork shoulder, 160 gr
chopped onion, 40 gr chopped garlic, 110 gr tomato puree,
50 gr flour and 2.5 litres of the prepared stock. 8 pieces preserved
duck thigh.
●--
Preparation :
Stock : Place the rolled & tied pieces of pork rind, belly
pork and sausage in the base of a large saucepan. Cover with
cold water and bring to the boil. Remove the scum. Add whole
carrots, onions studded with cloves and the bouquet garni. Season
with cooking salt and leave to cook for approximately 1½
hrs.
Pork Saute : Cut the pork shoulder into 50 gr pieces
(= 2 per person). Melt goose fat in a deep braising pan and
brown the pork. Add chopped onion and allow to cool. Add flour
and tomato puree and place in a hot oven for a few minutes.
Cover with some of the cooking liquid. Cover and cook in a low
oven for about an hour. Remove and set aside the pork pieces,
sieve the juices and adjust the seasoning.
Tarbais Haricots : while the saute is cooking, cover
the blanched haricots with the cold cooking liquid. Bring to
the boil and simmer for about 40 minutes.
Presentation (2 terrines)
Put a few beans at the bottom of each terrine. Add the duck
pieces, the meat from the pork saute, the chopped rind,
the sliced belly pork and the pieces of sausage. Cover with
more beans. Moisten with the juices from the saute well
seasoned with pepper. Top with breadcrumbs and bake for 15 to
20 minutes. Serve piping hot.
“It’s true I love Cassoulet and I make it a lot, but I don’t
make it if I can’t get Tarbais Haricots”
Pierre Perret
|
RECIPES : 