Goose Cassoulet
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 3 hrs 15 mins |
| Total Time | 16 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g beans, white, dried
- 150 g smoked bacon
- 400 g pork neck
- 1 bunch soup vegetables
- 2 large onions
- 2 cloves garlic)
- 2 tablespoon goose fat
- salt and pepper
- 5 tomato (s)
- 4 leg goose (s)
- 2 clove (s)
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- Soak the beans in water overnight.
- The next day, roughly dice the smoked bacon, as well as the pork neck. Chop the soup vegetables, dice the onion and garlic.
- Heat the goose lard in a large pan, brown the bacon lightly and remove. Then sauté the pork, season with salt and pepper and remove it. Finally, sauté the vegetables, onion and garlic briefly.
- Preheat the oven to 200 ° C top / bottom heat. Wash and quarter the tomatoes. Drain the beans and mix with the bacon, meat, vegetables, tomatoes, cloves and bay leaf, season with salt and pepper. Put everything in a roasting pan with a lid, a clay pot is also possible.
- Pour in water or light vegetable stock until the beans are just covered.
- Salt and pepper the goose legs and place on top of the bean-vegetable mixture. Put the lid on, put the cassoulet in the preheated oven and cook for about 2.5 hours.
- Then take the lid off and cook uncovered for another 30 minutes. The legs are now nice and crispy and the meat is tender as butter.
- A baguette is enough as a side dish, we drink dry red wine with it.
- This meal is ideal for guests as it is very easy to prepare. It cooks by itself - once it`s in the oven, you don`t really have to worry about it anymore.
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