Arteflame Cassoulet Recipe: A Grilled Take on the French Classic

Introduction

Cassoulet, a traditional French dish from the Languedoc region, is a hearty, slow-cooked stew made with white beans, duck confit, and a variety of meats. By using the Arteflame grill, we can add a smoky, grilled twist to this classic dish, enhancing its rich flavors and creating a truly unique culinary experience.

Ingredients

For the Beans:

• 1 lb dried white beans (such as cannellini or Great Northern)
• 1 onion, halved
• 4 garlic cloves, crushed
• 2 bay leaves
• 2 sprigs fresh thyme
• 8 cups water or chicken stock

For the Meats:

• 4 duck confit legs
• 1 lb pork shoulder, cut into 2-inch cubes
• 1/2 lb pork belly, cut into 1-inch cubes
• 4 garlic sausages or Toulouse sausages
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 large carrot, chopped
• 1/2 cup dry white wine
• 4 cups chicken stock
• 1 cup crushed tomatoes
• 1 bouquet garni (a bundle of fresh thyme, bay leaves, and parsley tied together)

For the Topping:

• 1 1/2 cups fresh breadcrumbs
• 3 tablespoons duck fat or butter
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions

1. Fire Up the Grill

Start by firing up your Arteflame grill to get it ready for cooking. You'll want to create a variety of heat zones, with the center grill grate reaching a high searing temperature and the outer flat cooktop set to a moderate heat.

2. Prepare the Beans

In a large pot, soak the dried white beans overnight in cold water. The next day, drain the beans and place them in a pot with the halved onion, crushed garlic, bay leaves, and thyme. Add water or chicken stock and bring to a boil on the cooktop area of your Arteflame. Simmer the beans for about 1 hour, or until tender. Drain the beans, discard the onion, garlic, and herbs, and set the beans aside.

3. Grill the Meats

Start by placing the pork shoulder and pork belly pieces on the center grill grate to sear them until they develop a nice crust, about 3-4 minutes per side. Move them to the outer flat cooktop to finish cooking through. Next, grill the sausages on the center grate until browned, then set aside. Finally, warm the duck confit legs on the flat cooktop until the skin is crispy and the meat is heated through. Remove all the meats from the grill and set them aside.

4. Sauté the Vegetables

Using a cast-iron skillet or pan directly on the flat cooktop, heat some duck fat or olive oil. Add the chopped onion, minced garlic, and chopped carrot, sautéing until softened. Deglaze the pan with white wine, scraping up any browned bits, then stir in the crushed tomatoes and let it cook for a few minutes.

5. Assemble the Cassoulet

In a large, oven-safe pot (such as a Dutch oven), layer the cooked beans and grilled meats. Add the sautéed vegetables and the bouquet garni. Pour in the chicken stock, ensuring the ingredients are just covered. Bring the pot to a simmer on the cooktop.

6. Cook the Cassoulet

Cover the pot with a lid and place it on the outer edge of the Arteflame flat cooktop, where the heat is more gentle. Allow the cassoulet to cook slowly for about 2 hours, stirring occasionally and adding more stock if needed. The long, slow cooking process will meld the flavors together beautifully.

7. Prepare the Breadcrumb Topping

While the cassoulet is cooking, melt duck fat or butter in a small pan on the cooktop. Add the fresh breadcrumbs and stir until golden and crispy. Mix in the chopped parsley and season with salt and pepper.

8. Final Step

Uncover the cassoulet and sprinkle the breadcrumb topping over the top. Move the pot closer to the center of the grill for a few minutes to crisp up the top layer. Once the topping is golden and crunchy, remove the cassoulet from the grill.

9. Serve

Let the cassoulet rest for a few minutes before serving. Serve it directly from the pot, allowing everyone to dig into the rich, smoky flavors of this grilled twist on a French classic.

Tips

• Prep in advance: The beans and meats can be prepared a day ahead and assembled on the day you plan to serve.
• Adjust the meats: Feel free to substitute or add different meats like lamb or chicken thighs to suit your taste.
• Add a smoky flavor: Consider adding a handful of wood chips to the fire to enhance the smoky flavor of the dish.

Variations

1. Seafood Cassoulet

Replace the meats with grilled fish, shrimp, and clams, and use seafood stock instead of chicken stock.

2. Vegetarian Cassoulet

Skip the meats and use a variety of grilled vegetables like eggplant, zucchini, and mushrooms, along with vegetable stock.

3. Spicy Cassoulet

Add chorizo sausages and a pinch of red pepper flakes to the dish for a spicy kick.

4. Lamb Cassoulet

Substitute the pork with grilled lamb shoulder and add a touch of mint to the breadcrumb topping.

5. Duck Breast Cassoulet

Use seared duck breasts instead of duck confit for a leaner option, slicing them before serving.

Best Pairings

• Side Dish: A simple green salad with vinaigrette or grilled baguette slices
• Drink: A full-bodied red wine like a Bordeaux or a rich Syrah
• Dessert: Tarte Tatin or crème brûlée

Conclusion

This Arteflame Cassoulet is a flavorful, hearty dish that's perfect for a special gathering. The grill imparts a smoky richness that elevates this traditional French dish, making it both comforting and gourmet.