Cassoulet is typical French 'comfort food,' but it’s more of a concept than an actual recipe. The dish always contains beans and salted pork or bacon, but beyond that, each cook gives the dish their own personal touch. For example, it could include local sausages or confit of duck, pork, partridge, or goose. We’ve put together what we believe is the perfect combination, and we’re sure it will be a hit regardless of who tastes it.
Ingredients
Method
Ingredients
- 250 g bacon
- 2 tbsp. duck fat
- 3 red onions
- 4 cloves of garlic
- 2 carrots
- 2 sticks of celery
- 4-6 spicy sausages
- 4 sprigs of rosemary
- 4 bay leaves
- 4 confit duck legs
- 1 tbsp. tomato paste
- 1 L chicken stock
- 2 cans of butter beans
- 5 tbsp. coarse breadcrumbs
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Method
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1Cut the bacon into rough cubes and fry them lightly in the duck fat. Once the bacon has gained some color, add the strips of onion, garlic, and carrots, along with small cubes of celery. Sauté until the onions are soft.
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2Add the sausages and herbs to the casserole along with the tomato paste and stock. Let it simmer for about 10 minutes before adding the confit duck legs and beans.
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3Let it simmer for another 10 minutes before sprinkling the dish with breadcrumbs and placing it in the oven at 180°C for about 45 minutes. Serve the dish directly from the casserole with bread and a green salad.
