{"product_id":"cassoulet","title":"Cassoulet","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1 pound dried white beans\u003c\/li\u003e\n\u003cli\u003e1 pound duck confit\u003c\/li\u003e\n\u003cli\u003e0.5 pound pork shoulder, cubed\u003c\/li\u003e\n\u003cli\u003e0.5 pound garlic sausage, sliced\u003c\/li\u003e\n\u003cli\u003e4 ounces pancetta, diced\u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e6 cups chicken or duck stock\u003c\/li\u003e\n\u003cli\u003e1 cup breadcrumbs\u003c\/li\u003e\n\u003cli\u003e3 tablespoons duck fat\u003c\/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eSoak dried beans in water overnight, then drain\u003c\/li\u003e\n\u003cli\u003eIn a large pot, blanch soaked beans with one bay leaf for 30 minutes until partially cooked, then drain\u003c\/li\u003e\n\u003cli\u003eIn a heavy-bottomed cassole or Dutch oven, sauté pancetta until fat renders, add onion and carrot, cook until softened\u003c\/li\u003e\n\u003cli\u003eAdd minced garlic and cook 1 minute until fragrant\u003c\/li\u003e\n\u003cli\u003eAdd pork shoulder cubes and brown on all sides, about 8 minutes\u003c\/li\u003e\n\u003cli\u003eAdd partially cooked beans, duck confit, garlic sausage, remaining bay leaf, thyme, and stock\u003c\/li\u003e\n\u003cli\u003eBring to simmer, cover, and cook in 325°F oven for 2.5 to 3 hours, stirring occasionally\u003c\/li\u003e\n\u003cli\u003eMix breadcrumbs with duck fat, then sprinkle over top of cassoulet\u003c\/li\u003e\n\u003cli\u003eReturn uncovered to oven and bake 30 minutes until golden crust forms\u003c\/li\u003e\n\u003cli\u003eLet rest 10 minutes before serving\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eA heavy enameled cast iron Dutch oven is ideal for even heat distribution and browning\u003c\/li\u003e\n\u003cli\u003eCassoulet improves with time; prepare one day ahead and reheat gently before serving\u003c\/li\u003e\n\u003cli\u003eDuck confit can be made in advance or purchased pre-made from specialty stores to save time\u003c\/li\u003e\n\u003cli\u003eTo create multiple crusty layers, break through the crust and bake again for final 15 minutes\u003c\/li\u003e\n\u003cli\u003eStore leftovers in airtight container refrigerated up to 5 days, or freeze up to 3 months\u003c\/li\u003e\n\u003cli\u003eSoak beans overnight to reduce cooking time and improve digestibility\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49882218004577,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Cassoulet.jpg?v=1793215766","url":"https:\/\/www.pantribot.com\/products\/cassoulet","provider":"PantriBot","version":"1.0","type":"link"}