Recipe Sections
6
One of the greatest dishes of the Languedoc is the cassoulet, a rich, hearty casserole of slowly cooked haricot beans with duck. Serve it straight from the pot accompanied by a grenache-based wine that has enough sweet fruit to be delicious and a savoury note suited to the richness of the duck and rustic style of the dish.
2 tbsp olive oil
1 large onion, roughly chopped
2 garlic cloves, peeled and crushed
500g dried haricot beans, soaked for 8 hours
2 small carrots, peeled, cut in half
1 stick celery with leaves
1 fresh bay leaf, a few parsley stalks and a sprig of thyme tied together
300g pork belly or kaiserfleish cut into large cubes (used salted, uncooked pork belly if available)
6 duck legs
salt, pepper and olive oil for seasoning
2 fresh pork sausages (toulouse or continental) cut into large pieces
3 sprigs fresh thyme
2 fresh bay leaves
1 cup dry white wine
4 ripe tomatoes
1- 1.5 cups fresh breadcrumbs
2 tbsp parsley, chopped
duck stock
In a large pot, brown the pork belly pieces in a little oil in a pan (or if using kaiserfleish - no need). Put aside. Heat olive oil and cook the onion and garlic until lightly coloured. Add the drained beans, carrots, celery, bundle of herbs and pork belly/kaiser. Cover with duck stock and bring to the boil. Skim off any surface scum and set the heat to a moderate simmer. Cook for 1 - 1.5 hours or until the beans are tender. Remove the herbs. Strain, reserving the stock and season with salt and pepper to taste.
Pat duck legs dry with paper towel and sprinkle them with salt and a little olive oil. Brown the duck in a pan both sides until skin is crispy and brown and set aside. Collect and reserve the fat for later.
In the same pan with a little olive oil, brown the pieces of sausage. Preheat oven to 170C.
To assemble: Choose a deep, wide enamel or stoneware casserole dish.
Layer half the bean, vegetable and pork mix in the bottom of the dish. Place half of the wine, herbs, chopped tomato, duck and sausage on top and cover with the rest of the mix. Finish with the last of the duck and sausage, tucking them into the beans a little, then pour over the reserved stock. There should be just enough to almost cover the beans (if there isn't, add a little more stock or water).
Sprinkle the breadcrumbs in a thick layer on top and drizzle them with 3 - 4 tablespoons of the reserved duck fat. Bake uncovered for about 1 and a quarter hours, until the crumbs have formed a firm golden crust. Serve from pot with parsley.