Cassoulet
Servings:
8
Prep Time:
30 minutes
Cook Time:
240 minutes
Difficulty:
Medium
Ingredients
- 500 g Dried white beans (cannellini)
- 4 pieces Duck confit (legs)
- 400 g Pork sausage (garlic)
- 300 g Pork shoulder (diced)
- 150 g Bacon (lardons)
- 1 large Onion
- 6 cloves Garlic
- 1 large Carrot
- 2 tbsp Tomato paste
- 1 liter Chicken or duck stock
- 2 whole Bay leaf
- 2 sprigs Fresh thyme
- 100 g Breadcrumbs
- 50 g Butter
- 1 to taste Salt and pepper
Instructions
- Soak beans overnight in cold water.
- Drain beans and cook in fresh water with bay leaf for 1 hour until tender. Drain.
- Cook bacon until crispy, remove and crumble.
- Sauté pork shoulder in bacon fat until brown, remove and set aside.
- Sauté diced onion, carrot, and garlic until softened.
- Add tomato paste, cook for 1 minute.
- Add cooked beans, pork, bacon, sausages (cut into chunks), stock, bay leaves, and thyme.
- Bring to simmer, cover, and cook for 1 hour until flavors meld.
- Preheat oven to 350°F (175°C).
- Transfer bean mixture to large cassole or baking dish.
- Place duck confit pieces on top.
- Mix breadcrumbs with melted butter.
- Sprinkle breadcrumb mixture over top.
- Bake for 45-60 minutes until top is golden brown and liquid bubbles at edges.
- Serve directly from cassole.