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Cassoulet

Name: Cassoulet
Total time: 4h
Yield: 6 servings
Cuisine: France
Ingredients: 500g dried Tarbais or cannellini beans; 2 duck confit legs; 300g Toulouse sausage; 300g pork shoulder; 150g pork rind; Onion, carrot, garlic; Tomato paste, thyme, bay; Duck fat, breadcrumbs

Slow-baked Languedoc casserole of white beans, duck confit, sausage and pork.

4h 6 servings Hard

Ingredients

• 500g dried Tarbais or cannellini beans
• 2 duck confit legs
• 300g Toulouse sausage
• 300g pork shoulder
• 150g pork rind
• Onion, carrot, garlic
• Tomato paste, thyme, bay
• Duck fat, breadcrumbs

Method

Step 1 of 425%

Soak beans overnight; simmer with rind, aromatics 1 h.

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1
Soak beans overnight; simmer with rind, aromatics 1 h.
2
Brown sausage and pork in duck fat.
3
Layer beans, meats and confit in an earthenware pot.
4
Top with breadcrumbs; bake at 150°C 2½ h, breaking the crust twice.