Slightly adapted from Julia’s Menus for Special Occasions by Julia Child
Serves 10-12
From Stephanie : a note on planning. I broke the process down into three days. Day 1, I made the beans, cooled them to room temp, then chilled them. Day 2, I braised the lamb, cooled the stew to room temp, then chilled it. I also pulled apart the duck confit and sliced the skin into strips, then chilled both. I also diced the sausage and sauteed it in duck fat, cooled it, then chilled it. Day 3, I roasted the duck skin into cracklings and made the bread crumbs. To assemble the dish, I heated both the beans and lamb to a simmer, then built the dish as described below.
This is a spectacular dish for entertaining – delicious and impressive. Given that most of the work is done ahead of time, it’s ironically an easy dinner to serve for guests. Keep the rest of the meal light ( !).
The rest of my notes, below, are in parentheses.
For the beans :
2 lbs. dry white beans (navy/Great Northern are easy to find, flageolet are traditional)
1 lb. fat-and-lean salt pork, rind optional and separated from pork (I used bacon), salt pork or bacon cut into 1/2-inch pieces
1 large bouquet garni made up of 8 parsley sprigs, 6 garlic cloves, 1 tsp. thyme, 2 bay leaves, and a quartered onion, all tied in washed cheesecloth
salt, to taste
For the lamb:
4 lbs. bone-in lamb shoulder, sawed into stewing chunks (I was unable to buy bone-in lamb shoulder, so I bought the boned version, cut it into 4-inch pieces, and added a beef marrow bone to the pot – worked beautifully)
Rendered goose fat, or cooking oil (I used duck fat)
1 large onion, sliced
4-5 large garlic cloves, minced
4-5 Tbsp. tomato paste
1/2 tsp. thyme
2 imported bay leaves
2 c. dry white wine
3 c. beef stock or broth, more if needed
salt & pepper to taste
For the goose (duck) and sausage :
5 lbs. preserved goose (I used duck), cut in pieces (I separated the skin from the meat, and sliced into thin strips for the cracklings)
1 1/2 – 2 lbs. sausage, such as kielbasa or chorizo, or sausage meat formed into cakes (I used French garlic sausage, cut into large dice)
3 Tbsp. rendered goose fat or melted butter ; more if needed (I used duck fat)
For the topping :
2 c. fresh white bread crumbs from crustless, nonsweet French or Italian bread
1/2 c. minced parsley (I put parsley and torn up bread in a food processor together, pulsed into crumbs)
Make the beans : Pick over the beans to remove any debris, wash and drain them, and place in a large pot. Add 4 1/2 quarts water, cover, and bring to a boil. Boil uncovered for exactly 2 minutes. Cover and let sit for exactly 1 hour.
Meanwhile, if you are using the salt pork, simmer rind and pork in 3 quarts water for 15 minutes to remove excess salt. Rinse in cold water, drain, and set aside. (I used thick bacon and did not simmer it. I browned the bacon before continuing.)
When the beans have finished soaking, bring them to a simmer, adding the pork and rind (or browned bacon and all pan drippings), the bouquet garni, and 1 Tbsp. salt if you have not used salt pork and 1/2 Tbsp. if you have. Simmer slowly, partially covered until the beans are just tender, about 1 1/2 hours, adding boiling water if needed to keep beans covered at all times, and salt to taste near the end of the cooking. (May be done up to 3 days in advance ; refrigerate. Bring just to a simmer before proceeding with the cassoulet.)
Make the lamb : dry the lamb pieces and lightly salt them. Film casserole with fat or oil (I used duck fat), heat to very hot but not smoking, and brown the lamb pieces, a few at a< time, removing the browned pieces to a dish. Pour out excess fat and brown the onions lightly. Return lamb to casserole, add garlic, tomato paste, herbs, wine, and enough stock to just cover lamb (I also added a beef marrow bone). Salt lightly, cover, and simmer slowly until lamb is tender, about 1 1/2 hours (I covered and simmered in a 300-degree oven). Correct seasoning. When cool, remove and discard bones from lamb. (I cut the pieces into bite-size pieces at this point, discarding extra fat, and stirred the pieces back into the broth. May be cooked up to 3 days in advance ; when cold, cover and refrigerate lamb in its cooking liquid. Discard congealed surface fat before using.)
For the goose (duck) and sausage : Remove bones and skin from the preserved goose. Reserve the skin. Cut the goose into bite-size pieces (same as the lamb pieces). Slice the skin into thin strips, spread them on a baking sheet, and roast at 325 degrees F for 15-20 minutes until very crisp. Drain on a paper towel. Cut the sausages into bite-size pieces and brown lightly in goose fat or oil. If using raw sausage meat, form into cakes about 1 1/2 inches across and brown in fat or oil.
Assemble the cassoulet : Bring both the beans and lamb to a simmer. Arrange a third of the beans in the bottom of a 6-quart casserole (use a slotted spoon, reserving liquid). Cover with a layer of half each of the lamb (use a slotted spoon, reserving liquid), goose, sausage, and goose cracklings. Repeat with another layer of beans and the meats. End with a layer of beans, coming to within about 1/4-inch of the rim of the casserole. Ladle the lamb cooking liquid plus as much bean cooking liquid as needed just to cover the beans. Spread breadcrumbs and parsley over the top. (Recipe may be prepared to this point up to 2 days in advance ; cool and chill.)
Cook the cassoulet : If you have assembled and refrigerated the cassoulet in advance, place the covered casserole in a 325-degree oven for an hour or more until its contents are bubbling and the center of the cassoulet reaches 212 degrees when tested with an instant-read thermometer, then proceed as directed below.
Heat oven to 400 degrees. Bring casserole to a simmer on top of the stove (unless re-heated as directed above), then set it in the oven. Bake for 20-30 minutes, until breadcrumb topping has crusted and browned lightly. Break the crust into the beans with the back of a spoon and return casserole to the oven. Lower temperature to 350 degrees and continue baking 15 minutes or more until a second crust has formed. Break it into the beans, and if the cooking liquid seems too thick or the beans dry, add a spoonful or so of the bean-cooking liquid. Continue baking for another 15 minutes or so and when the crust forms again, the cassoulet is ready to serve.