Cassoulet
Over a year ago
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Ingredients
- 300g dry white haricot beans
- 4 onions (chopped)
- 250g lardons
- 6 medium carrots (sliced)
- 6 cloves garlic (crushed)
- 8 cloves
- 1 tsp Peppercorns
- 1 tsp salt
- 1 small tin tomato puree
- 3 Large Toulouse sausages cut into 3 pieces each
- 3 port belly ribs
- Pork skin to flavour – cut into strips (3) or pieces
- 6 pieces confit of duck
- Breadcrumbs to cover top when baking
- Salt & pepper to taste
Accompaniment
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Description
A rich, slow-cooked casserole of Pork and Duck- The dish originates from the south of France - Best prepared a day or 2 in advance.
Method
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1
Use large deep pot.
Soak the beans for 12 hours, then drain and set aside.
Brown the onions and lardons together, then pour 200ml of water to stop the cooking process. Add all other ingredients except the duck. Add water to cover all ingredients and bring to the boil, turn heat down and simmer for 2 hours, check and stir occasionally. Add water as necessary.
Remove from heat and leave to rest for a minimum of 6 hours.
Transfer to casserole dish and lay Confit of Duck on top, sprinkle with breadcrumbs. Preheat oven to 180’c / 350’f – bake for 45 minutes.
Chef's Tips
This main course needs to be prepared a day or two in advance to allow everything to soak up all the delicious flavours
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