フレンチ・カスレ 2021

Tatekitchen

Dec 25

Written By Tateki Matsuda

まとめ & 要点

カスレは白いんげん豆をソーセージと鴨、または豚と一緒に煮込むフランスの伝統料理です。
丸一日かかることもあるので、余裕を持って始めるのがおすすめです。
豆は生でも乾燥でもOK。乾燥豆は一晩浸水させてから使います。
鴨は好みで豚に置き換え可。ソーセージはソシソン・セックでも他のスモークソーセージでも構いません。
豆は2L以上の鍋で1時間ほど、柔らかくなるまで（ただし煮崩れる手前まで）茹でます。
カットしたソーセージは、鴨の部位やラルドン、玉ねぎと一緒に中火で15分。

材料

鴨丸ごと1羽（モモはコンフィ用、骨は出汁用）
豚スペアリブ 1ポンド（約450g）
豚すね肉 2〜3ポンド（約900g〜1.4kg）
チョリソー 1ポンド（約450g）
カネリーニ豆 2ポンド（約900g）
小さめのトマト 5個
人参 1本
玉ねぎ 1個
ニンニク 2片
クローブ 5粒
トマトペースト大さじ2
タイム
アップルサイダービネガー大さじ4
鴨脂
良質な塩
黒胡椒

Bake at 400F for 30-40 mins (Copy)

Roasted duck bone and aromatic vegetables (Copy)

Ready to toss into a big pod (Copy)

Making Duck stock from Bone (Copy)

Rendering duck fat from skin (Copy)

Cook meats with Duck fat at 450F for 15 mins (Copy)

Cook beans and vegetables and hock with Duck stock (Copy)

Meats are well cooked in the oven (Copy)

Place meat on the bottom (Copy)

Meats are loaded in casserole (Copy)

Add beans and stock (Copy)

Add duck broth to the casserole (Copy)

Cook at 400F about 2 hours?? (Copy)

Add duck confit on the top (Copy)

15 mins and skin gets crisp (Copy)

カスレとは何か？

カスレは一年中いつでも食べられるフランスの伝統料理ですが、クリスマスには格別です。白いんげん豆をソーセージと鴨、または豚と一緒に煮込んだ料理。丸一日かかることもあるので、余裕を持って始めるのがおすすめです。冒険したい気分なら、ぜひカスレに挑戦してみてください。手間をかける価値は間違いなくあります。

アレンジと基本ルール

・カスレには通常、白いんげん豆、ソーセージ、鴨または豚、そして各種ハーブとスパイスが入ります
・豆は生でも乾燥でもOKです
・ソーセージは伝統的なフランスのソシソン・セック（乾燥ソーセージ）でも、他のスモークソーセージでも構いません
・鴨は好みで豚に置き換えられます
・ハーブとスパイスは、タイム、ローリエ、ニンニク、黒胡椒、塩など

作り方

・乾燥豆を一晩浸水させます。浸水後、傷んだ豆を取り除いて水を切り、新しい水でよくすすいでから、2クォート（約2L）以上の鍋で1時間ほど、柔らかくなるまで（ただし煮崩れる手前まで）茹でます。

・豆を煮ている間に肉の準備を。伝統的なソシソン・セックを使うなら薄い輪切りに。他のスモークソーセージなら、ケーシングを縦に切って開いてから、厚さ約1.3cmの半月切りに。カットしたソーセージを、鴨の部位やラルドン、みじん切りの玉ねぎと一緒にカスレの鍋へ直接加えます。中火で15分ほど加熱してください。

Bon Appétit！

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