Five Bean Cassoulet with Calvados Lacquered Pheasant Recipe from Catersource 20133 Harmony Event

Five bean cassoulet
with calvados lacquered pheasant recipe

An Original Recipe provided by

Cade Nagy, Catering By Design, Denver, Colorado

Cassoulet Station

Served at the Catersource 2013 

Signature Monday Night Event
served hanging in miniature pails 
from a Wall of Flames at

Harmony at the Hard Rock Event

SPECS FOR BUILDING
WALL OF FLAME
AS SEEN AT HARMONY AT THE HARD ROCK
CATERSOURCE 2013

cassoulet station "wall of flames"
hanging in mini metal pails kept warm with votive candles

cassoulet sign on station

Five bean cassoulet
with calvados lacquered pheasant recipe Serves 24 Ingredients For the Cassoulet 1 cup fresh fava beans, cleaned and blanched 1 cup fresh English peas, shelled, shucked and blanched 1 cup edamame beans shucked and blanched ½ cup dry white beans cooked and drained ½ cup dry cattleman beans cooked and drained ½ yellow onion 2 cloves garlic peeled and minced fine 1 lg red tomato diced fine 1 stick unsalted butter 2 tbls olive oil 2 cups chicken stock 2 tbls sage diced fine 2 tbls tarragon diced fine 1 apple diced fine ¼ cup calvados ½ lb applewood smoked bacon diced fine
Instructions to prepare five bean Cassoulet In a medium sized sauté pan, cook bacon until it’s crispy. Remove from pan and drain on paper towels. Pour off grease from pan leaving about 2 tbls. Heat butter and oil until butter is melted. Add garlic and onion and cook for about 2 minutes on medium heat. Turn heat up to high and add calvados. Let it reduce down by half. Add beans, tomatoes and herbs. Cook for 1 minute. Add chicken stock and cook for another 2 minutes. Add apples to mixture right when ready to serve. Ingredients for preparing the pheasant 2 cups hot water 1 cup salt 1 cup sugar 4 cups apple juice 1 lemon Fresh herbs (any you have will do) 4 cloves garlic 2 pheasants, whole 2 apples, cut in half 1 stick butter, salted 2 cups calvados Instructions for preparing the pheasants In a large bowl, add the hot water, salt and sugar. Stir until dissolved. Add apple juice, garlic and herbs. Place pheasants in the brine and set in cooler for at least 24 hours or up to 48 hours. Remove from brine and pat dry inside and out. Set on a roasting rack. Stuff each bird with the apples and some more garlic. Place a few pats of butter under the breast skin. Rub the remaining butter on the outside of the bird. Place in a 375 degree oven and cook for about 1 hour. Each 15 minutes, open the oven door and baste the bird with the juice. Cook under breast are tender. Remove from oven and let set at room temp for 15 minutes. Begin to pull all of the meat from the bones and set aside. Meanwhile, place the calvados in a small sauce pan and bring to a boil. Let it reduce down to a third of what it was. Set aside. When ready to serve, heat the pulled pheasant meat in a sauce pan, add the calvados reduction and stir till heated. To build the pails or serve plated. Place some of the cassoulette into a serving dish and top with the pheasant meat. Top with garnish.