Quebecois-Inspired Cassoulet

Ingredients

In this Quebecois adaptation of the classic French Cassoulet, we incorporate Quebecois ingredients and flavors to give it a unique twist. The addition of maple syrup adds a touch of sweetness, which is characteristic of Quebec cuisine. We also use locally sourced duck confit and sausages, which are popular in Quebec. These changes infuse the dish with the distinct flavors of Quebec while still maintaining the essence of the traditional French Cassoulet. We alse have the original recipe for Cassoulet, so you can check it out.

• 2 cups (400g) dried white beans, soaked overnight 2 cups (400g) dried white beans, soaked overnight
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 4 slices bacon, chopped 4 slices bacon, chopped
• 4 duck confit legs 4 duck confit legs
• 4 sausages (such as garlic or smoked sausages), sliced 4 sausages (such as garlic or smoked sausages), sliced
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons maple syrup 2 tablespoons maple syrup
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Drain and rinse the soaked white beans.
3. 3.
   In a large pot, bring the chicken or vegetable broth to a boil. Add the beans and simmer for 10 minutes. Remove from heat and set aside.
4. 4.
   In a large oven-safe Dutch oven or casserole dish, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside.
5. 5.
   In the same pot, brown the duck confit legs on all sides until golden. Remove the duck legs and set aside.
6. 6.
   In the same pot, add the sliced sausages and cook until browned. Remove the sausages and set aside.
7. 7.
   Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté until the vegetables are softened.
8. 8.
   Stir in the tomato paste, maple syrup, bay leaf, dried thyme, salt, and pepper. Cook for 2 minutes.
9. 9.
   Return the bacon, duck confit legs, and sausages to the pot. Add the partially cooked beans and broth. Stir well to combine.
10. 10.
    Cover the pot and transfer it to the preheated oven. Bake for 2 to 3 hours, or until the beans are tender and the flavors have melded together.
11. 11.
    Remove the bay leaf and adjust the seasoning if needed.
12. 12.
    Serve the Maple-infused Cassoulet hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Duck Confit — If you can't find duck confit, you can substitute it with chicken thighs or legs. Simply season them with salt, pepper, and thyme, and roast them in the oven until cooked through and tender.

Tips & Tricks

• For a smokier flavor, you can use smoked sausages in this recipe.
• If you prefer a thicker consistency, you can mash some of the cooked beans before serving.
• Serve the cassoulet with crusty bread to soak up the flavorful sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This dish tastes even better when prepared a day in advance, allowing the flavors to meld together.

Serving advice

Serve the Maple-infused Cassoulet as a main course, accompanied by a fresh green salad and crusty bread. It is a filling and satisfying dish on its own, but can also be paired with a glass of red wine for a complete dining experience.

Presentation advice

To present the Maple-infused Cassoulet, ladle it into individual bowls or serve it family-style in a large serving dish. Garnish with a sprinkle of chopped fresh parsley for a pop of color. Serve with a side of crusty bread and a simple green salad to complete the presentation.