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Goose & Morel Cassoulet
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Created by AndrewM, Friday, 02 January 2015


Rich fowl and tender creamy beans with a touch of smoky earthy morels.



  • Bones, organs, wings, neck & trimmings from one roast goose
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 6 C. water
  • 1 bay leaf
  • 1 T. salt
  • 1 t. whole peppercorns


  • 2 C. dry Cannellini (white kidney) beans
  • 1 oz. dry morels
  • 2 T. goose fat
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 t. salt
  • 4 cloves garlic, minced
  • 1/2 C. dry sherry
  • 1 lb. reserved goose meat, chopped
  • 1 C. reserved morel water
  • 6 C. goose stock
  • 2 t. salt
  • 1/2 t. fresh ground pepper
  • 1 t. dry thyme


  1. Bring stock ingredients to a low boil in a large pot. Reduce to a low simmer, cover, and cook for 2 hours.
  2. Let cool and strain out the solids using a colander. You should have ~6 C. stock.
  3. Discard the vegetables and spices. Pick meat off the bones and chop. Mince the organ meat.
  4. Chill the stock and remove fat from the surface. Reserve 2 T. fat for the soup, or use fat from roasting the goose.


  1. Pick over the beans, removing any debris or discolored beans.
  2. Put beans in a large pot with plenty of cold water. Swish and drain a couple of times to wash off dirt and dust.
  3. Add water to cover the beans by 2".
  4. Bring to a full boil for one minute. Remove from heat, cover, and let soak for one hour.
  5. Drain beans and remove.


  1. Soak the morels in 2 C. cold water for one hour.
  2. Swish and squish with your fingers several times to dislodge any dirt.
  3. Remove morels and squeeze out liquid into soaking container.
  4. Chop morels and save 1 C. soaking liquid, avoiding any dirt at the bottom of the container.


  1. Heat soup pot over medium heat.
  2. Add the fat, then the onion, carrot, celery and salt. Saute 5 minutes without browning until translucent, stirring several times. Add the morels and garlic, saute and stir another 2 minutes.
  3. Add the sherry, reserved meat, mushroom liquid, stock, salt, pepper and thyme.
  4. Bring to a low boil, then reduce to a low simmer. Cover and cook 1.5-2 hours, stirring periodically, until beans are tender but intact.
  5. Adjust seasonings.
Additional Tips

Inspired by a leftovers from a Christmas goose and beans for the New Year ala Hopping John, with mushrooms instead of pork. Roast duck or turkey should work as well.

You can also finish the soup in a traditional cassolet or a Dutch oven, which forms a rich brown crust.. Bake uncovered for 2 hours at 300F. The liquid will reduce a bit. Add 1/2 C. water down the inside of the pan if neeed without disturbing the crust.

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