La Ferme Parthiot

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Menu

White Ingot Cassoulet
with Chaource

Pour
4 people

30 min
preparation time

1h40 min
cooking time

Ingredients :

  • 500g white ingots
  • 2 andouillettes 5A
  • 150g smoked bacon
  • 400g lamb shoulder
  • 2 duck legs
  • 1 Chaource AOP cheese (250g)
  • White wine
  • Clove-studded onion
  • 1 carrot
  • Tomatoes
  • 1 bouquet garni
  • Duck fat
  • Breadcrumbs
  • Garlic

Necessary equipment

  • 1 cassoulet dish

1.

The day before, soak the ingots.

2.

Drain the ingots. In a saucepan of cold water, add the ingots, bouquet garni, studded onion, garlic, smoked bacon, carrot, and pepper. Cook for 1.5 hours over low heat, drain, and set aside.

3.

Meanwhile, cut the lamb and duck legs into pieces and marinate them in the duck fat. Slice the 5A andouillettes into rounds. Make a tomato puree with white wine.

4.

Mix the white ingots, meats, and crushed tomatoes. Cover the cassoulet with pieces of Chaource cheese, sprinkle with breadcrumbs, and a few knobs of butter.

5.

In a preheated oven, let brown for a few minutes.