Apologies, we're sold out but we're making another batch in a couple of weeks. Pre-order here.
Serves 4-6 people. A nurturing, one-pot wonder of organic Borlotti beans, confit duck marylands, smoked ham hock, lamb chops, Toulouse sausages, duck stock and herbs.
Cassoulet is easy to make but it's one of those dishes that feels a bit overwhelming - who has Dorper lamb chops, Toulouse sausages, pasture-raised duck stock and confit pasture-raised duck legs waiting in the larder? Well, now that you mention it...
We’ve put together a DIY kit that makes cooking Cassoulet a doddle and will comfortably feed four to six people. All you have to do is follow the instructions, add a can of tomatoes, some carrots, fresh parsley, plenty of wine (for drinking) and an appreciative audience.
If you haven't tried it, Cassoulet is a delicious, rich, slow-cooked peasant dish originating in the south of France and named after the earthenware pot in which it was traditionally cooked. The core ingredients usually include pork sausages, duck and beans but there are at least as many variations as letters in the name and all are fiercely defended as THE correct Cassoulet. All we know is that this is the one we've made for years now with great success, so we're sticking to it.
Serve with a crisp, green, leafy salad. Here's a suggestion from a previous Cassoulet customer.
'A big bowl of rocket leaves, finely sliced fennel, matchstick-cut apple dressed with an oil/lemon juice/lemon zest and parsley dressing. Cut through the richness of the cassoulet beautifully.'
What's in the kit:
- The recipe (super easy)
- 2 confit pasture-raised Pekin-Aylesbury duck marylands packed in rendered duck fat (made at Feather and Bone)
- 4 Toulouse sausages (NSW pasture-raised pork mince, freshly-ground nutmeg, pepper, organic NSW garlic and sea salt)
- Lamb shoulder chops
- 500 ml duck stock made from pasture-raised Pekin-Aylesbury duck frames (made at Feather and Bone)
- Smoked pork from the NSW pasture-raised pigs we buy whole
- Dried organic Borlotti beans (soak overnight before using)
- Bouquet garni (fresh sprigs of parsley, thyme, sage and bay leaves)
- Organic NSW garlic cloves
- Sourdough breadcrumbs
Extra ingredients you'll need:
- 1 x 400 gm tin of chopped tomatoes
- 1 x whole onion
- Bunch of carrots (Dutch or regular)
- Fresh parsely to mix with the breadcrumbs for the topping
Here's what the punters have said about our Cassoulet Kit.
'Just a quick note to say how impressed I was with the cassoulet fixings. Much as I’d love to make duck stock and confit myself, it really wouldn’t have happened last week – but the amazing thing was that we could still sit down to a rich and warming cassoulet on Saturday night, which was just perfect for the wild and stormy weather. The combination of such fine-quality meat, sausages and meltingly tender duck confit with sweet carrots and gorgeous borlotti beans was almost too good to be true… There’s also something intangible but rather lovely about the idea that many other households might well be sharing the same meal at the same time. Thanks again – you made our weekend.'
'I did the cassoulet last week and it was absolutely fantastic, had friends around for dinner and found the ease of having everything organised for me was a lifesaver instead of racing around to 2-3 shops on Saturday morning to source everything. All my guests said it was better than a restaurant.'
'The cassoulets were perfect and savoured by all. I did take out some of the fat before the last 15 minute bake, and I think we'll be roasting potatoes in the collected duck fat for some time! A perfect way to enjoy a long lazy Sunday lunch with friends and family.'
'A gustatory delight - a meal that brings a sense of deeply rooted pleasure.'