GOOSE CASSOULET

GOOSE CASSOULET image

Categories Poultry

Yield 8 servings

Number Of Ingredients 16

600 grams [1.3 lbs] white kidney beans (haricot beans)
800 grams [1.8 lbs] bacon
1 kg [2.2 lbs] pork meat (loin, knuckle )
1 kg [2.2 lbs] lamb meat
8 pieces of preserved goose
1 Toulouse sausage
1 pork rind
400 grams [14 oz] tomatoes
200 grams [7 oz] carrots
7 onions
10 garlic cloves
2 fl oz olive oil
1 bouquet garni
3 cloves
Thyme
Salt & pepper

Steps:

Soak the beans into water during 1 night then rinse them generously. Cover the bottom of a large casserole with the pork rind and display the beans on it. Add the bacon, the peeled onions pricked with the cloves, the bouquet garni, 3 crushed garlic cloves, the peeled and cut (into 8 pieces) carrots. Season with salt & pepper, cover with water; put a lid and simmer for 2 hours. During this simmering, fry the pork and lamb pieces in oil. Add 4 peeled and minced onions and 2 peeled and minced garlic cloves. Spread with thyme and then add the tomatoes cut into pieces. Season with salt & pepper, and then add 2 fl oz water, cover and let simmer for 1 hour. Right before the beans are cooked, take out the bouquet garni, the onions and the pork rind. Cut the rind into small cubes then put them back with the beans, together with the sausage and the preserved goose. Add the meats with all the cooking juice and other ingredients. Gently mix and simmer for another 20 minutes. This must be served very hot but can be re-heated.