Cassoulet is a rich, slow-cooked bean stew from
southwest France, containing meat, in this case duck, bacon and pork skin with
white haricot beans.
Ingredients (for
6 people)
6 duck thighs from
confit
700 g pork
chine
4 slices of streaky
bacon
1 garlic sausage
600 g ingot beans
(soaked night before)
250 g tomatoes
100 g carrots
1 onion pricked with clove
5 cloves of garlic
1 bouquet garni
3 tablespoons duck fat
breadcrumbs
salt, pepper
Procedure
In a large cast-iron casserole fry in duck
fat tomatoes, bacon cut in slices and peeled and thinly
sliced carrots.
Add the beans and cover with 2 liter of water. Add bouquet garni, onion and garlic. Let it simmer for 2 hours.
Now put it all in a deep earthenware plate.
Remove the onion. Place in this pate the duck
thighs and the garlic sausage, cut in thick slices. Put in oven
and adjust the temperature to 180°C (thermostat 6).
When a golden crust has formed on the cassoulet, press down
the beans with a spatula (repeat for several times
during cooking). Cook in the oven for at least an hour. Cover with
breadcrumbs 15 minutes before the end of cooking.
