Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [44]
7. Bake the cassoulet, uncovered, for 30 minutes. Reduce the oven temperature to 350°F and cook for 1 hour longer, or until the liquid is thick and bubbly and the cassoulet is browned and crispy on top. Remove from the oven and pour in 1 more cup of the reserved bean liquid or chicken broth, avoiding the crispy top, as room allows. Serve the cassoulet directly from the pot, making sure that the meat is divided equally among the guests.
8 to 10 servings
Note 1: Rendering duck fat can also be done in the oven at 300°F. Set the pot, covered, in the oven, and check intermittently.
Note 2: If using purchased confit duck legs, omit the duck in Day Two, steps 2 and 3, and cook the pork as written, in a smaller dish, using the store-bought duck fat to cover. Use the purchased confit duck legs when it is time to assemble the cassoulet (Day Two, step 6).
BRAISED BREAST OF VEAL WITH FENNEL AND GREEN OLIVES
Breast of veal is an often underrated cut of meat. It is naturally self-basting and, after long, slow cooking, will provide you with the most unbelievable pan juices to drizzle over everything. It is an extremely rich and flavorful dish—serve over creamy polenta, mashed potatoes, or pasta, and you’re there.
4 ounces pancetta, diced
1 cup small-diced onion
½ cup small-diced carrot
½ cup small-diced celery
1 tablespoon salt
2 cups dried breadcrumbs
One 14-ounce can artichoke hearts (in water), drained and chopped
3 tablespoons minced garlic
2 teaspoons dried Italian herbs, crumbled between your fingers
Grated zest of 1 lemon
½ cup finely grated Parmigiano-Reggiano cheese
½ cup olive oil
4 pounds boneless breast of veal
1¼ teaspoons freshly ground black pepper
1 cup white wine
1 cup chicken stock or canned low-sodium chicken broth
1½ tablespoons freshly squeezed lemon juice
½ teaspoon fennel seeds
2 medium fennel bulbs, cored and thinly sliced
1¼ cups sliced pitted green olives
¼ cup chopped fresh parsley leaves, for garnish
1. Heat a 6-quart Dutch oven over medium heat. Add the pancetta and cook until the fat is rendered and the pancetta is just crisp, about 10 minutes. Transfer the pancetta to a paper towel–lined plate and set aside. Remove 1 tablespoon of the rendered fat and reserve separately, leaving the rest of the fat in the Dutch oven.
2. Increase the heat to medium-high. Add the onion, carrot, celery, and ¼ teaspoon of the salt. Cook, stirring, until just soft, about 4 minutes. Remove the vegetables using a slotted spoon and set aside on a plate to cool.
3. In a medium mixing bowl, combine the breadcrumbs, cooled vegetable mixture, pancetta, artichoke hearts, garlic, dried herbs, lemon zest, Parmesan, olive oil, and ½ teaspoon of the remaining salt. Stir the mixture until it resembles wet sand.
4. Preheat the oven to 350°F.
5. Lightly pound or butterfly the breast of veal to 1-to 1½-inch thickness, forming a roughly rectangular piece of meat of even thickness. Season on both sides with 2 teaspoons of the remaining salt and 1 teaspoon of the black pepper. Lay the veal so that it is fatty (skin) side down on the cutting board and spread the breadcrumb mixture evenly over the veal to come within 1 inch of all edges. Carefully roll the meat lengthwise and then tie along the length of the roulade every 1½ inches with kitchen twine. Tie the roulade in the opposite direction, end to end, with one long piece of twine to secure the ends. Reserve any stuffing that falls out while rolling the veal.
6. Return the Dutch oven to the stovetop over medium-high heat. Add the reserved 1 tablespoon rendered pancetta fat. When hot, add the veal and cook until well browned on all