Game:

Nancy Drew: Danger by Design (2006)

Duration: 24:31

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24

Cassoulet

1 lb dried Northern or Cannelini beans, soaked overnight with 3 Tbsp kosher salt or 1 1/2 Tbsp regular salt
2 Tbsp Duck Fat (optional)
5 cups unsalted or low sodium Chicken Broth
1/2 cup or 3 packets Unflavored Gelatin
1 cup Salt Pork, rinsed and sliced
1 cup cubed Pork
4 skin on, bone in Duck or Chicken Legs
pepper
1 lb link Sausage
1 lg Onion, diced
1 lg or 2 small Carrots
2 stalks Celery
1 lg head Garlic, peeled
3-4 stems fresh Parsley
1 stem fresh Rosemary
1-2 stems fresh Thyme
2 Bay Leaves
6 cloves or a dash ground cloves (optional)

Pour the gelatin over 4 cups of chicken broth and let sit. Meanwhile, heat a large pot or skillet over high heat with the duck fat and sear the pork and salt pork for 8-9 minutes. Then set the pork aside and sear the chicken legs (with a little pepper) and sausages until browned. Set the chicken and sausage aside and drain off some of the grease if there is more than a few tablespoons in the pan, then add your onion and saute it for a few minutes. Dice half of the carrot and celery and cut the other half into large chunks. Add the carrots, celery, beans, broth, herbs, and cloves to the pan and bring to a simmer. Cook on low for 20 minutes, then remove the herbs and large pieces of celery and carrot.
Add the pork and sausages and bake at 325 for 45 minutes, then carefully add the remaining 1 cup of broth and bake for another 45 minutes. Add the chicken and bake for another 1 1/2 hours, breaking the crust every 30 minutes to help it form more thickly. Serve while still hot.

Today's very helpful recipe origin: https://www.seriouseats.com/traditional-french-cassoulet-recipe

*Music in the background is the official game soundtrack*

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