Cassoulet

Slow-baked white bean casserole with duck and sausage.

Ingredients

• 3 cups White beans
• 4 Duck legs
• 4 Pork sausages
• 300 g Pork belly
• 2 Onions
• 2 Carrots
• 8 cloves Garlic
• 2 tbsp Tomato paste
• 3 Bay leaves
• 3 sprigs Thyme
• 1 cup Breadcrumbs
• 4 tbsp Duck fat
• 2 tsp Salt
• 8 cups Water

Method

1. Soak the beans — Soak overnight and drain.
2. Confit the duck — Cook the duck legs slowly in duck fat until the meat is tender and the skin renders.
3. Cook the beans — Simmer with onion, carrot, garlic, herbs and pork belly for 1½ hours.
4. Assemble — Layer the beans with the duck, sausage and pork in a deep earthenware dish.
5. Bake long — Cook at 150°C for 3 hours.
6. Break the crust — Every 40 minutes, break the crust that forms on top and push it under — traditionally done seven times.
7. Cassoulet is ready — Finish with breadcrumbs and bake until the final crust is deep golden.

More France recipes

• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup