Cassoulet Pot Pie 4-Pack - LIMITED EDITION!
To call Cassoulet (kass-ooh-LAY) ‘a labor of love’ is an understatement. This pot pie takes our kitchen 3 ½ - 4 days to prepare. While this may sound excessive, we know that the end result is worth it.
By the time your fork hits your mouth, the beans will have been cooked 4 times, which explains their flawless creamy texture. In order to reduce the need for shipping the traditionally-used Tarbais beans from far away, we use local Navy Beans from Genesee Valley Bean Company in Caledonia, NY. Within the dish there are four types of pork: Saucissons a l’Ail (garlic sausage), Saucisse de Toulouse (a French pork sausage), fresh ham hock and salt pork (the last two are sourced locally from a German butcher with over half a century of experience making their own sausages – Rolf’s in Albany, NY). The cherry on top, the pièce de resistance (since we are making a French dish) is the duck leg confit, which we hand-pull and combine into the pie. When a duck leg is prepared ‘confit’ (cooked low and slow in its own fat), the typically drier, stringier meat becomes tender, juicy and utterly irresistible.
As always, our crust is handmade using local grains that have been milled for us as well as extraordinary butter from Ronnybrook Farms (Ancramdale, NY) and, for the Cassoulet Pot Pies only, duck fat from our butcher friends at Reliable Brothers, just across the Hudson River from our own kitchens.
Ingredients: pork shoulder, garlic sausage, pork sausage, duck leg, navy beans, duck fat, salt pork (salt, pork belly), pork hock, carrots, onions, garlic, tomato puree, celery, herbs and spices. Crust: flour, butter, duck fat, water, salt.
Beverage Pairings: A gorgeous red from the Languedoc region of France (which is where Cassoulet originated – so it’s a natural combo) such as Chateau Paul Mas Clos des Mures 2015 (a sustainably produced, biodynamic wine) or a white Côtes du Rhone. On the beer front, we really love it with Gasthaus & Gosebrauerei Bayerischer Bahnhof Leipziger Gose - the sour and spice are a perfect foil and complement to the rich cassoulet's faint hint of clove.