Cassoulet - a Pictorial

We made cassoulet this weekend. It takes three days! As such, I am only posting captioned pictures. You can click the images for an enlargement.

1/28 Editor's Note: In my haste to get this posted, I forgot that I wanted to enter this dish in the Legume Love Affair over at the Well-Seasoned Cook's joint. If it's not too late and not considered cheating, I want to please enter this!

Another Editor's Note: those are my husband's obedient hands in the pictures. I do not have veiny man-hands. Also, I needed to take the photos.



The pot of cannelini beans, onion, bouquet garni and pork (belly and skin) ready for a slow simmer on the stove.







An hour later, the pork belly is curled up and we're bristling with excitement.








Liquid gold - duck fat ready for the confit








Two hours later the duck meat is falling off the bone.









The pork belly is diced and ready for layering into the cassoulet.








Saute the cooked onion and pork skin in a little duck fat until browned.





Meanwhile, line the pot with fresh pork skin.









Puree the cooked onion and pork skin to make the "sauce" for the beans.







Ladle in a layer of beans...








...completely covering the bottom of the pot.









Next add a layer of cooked lamb and lamb sausage.







Then dribble some of the pork sauce over the meat.








Another layer of beans...









...topped with the cubed pork belly...







...and more pork sauce.









Now add the shredded duck meat.







Look at how succulent that duck looks.









More porcine goodness.








Final layer of beans...








...and the pot is finally full. Two hours in the oven, then it sits overnight on a cold porch to let the flavors meld.



The next day, another hour or so in the oven, and enjoy the blissful sound of your arteries slamming shut as you close your eyes and drift off into the headiest foodgasm of your life. Enjoy with crusty baguette and good bordeaux.