Recipe Sections
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The beans soak up the liquid so you may need to add more of the liquid in which the beans were cooked. The longer and slower you cook this dish the better it gets.
Cassoulet is a wonderful dish of white haricot beans simmered slowly with tomatoes, vegetables, herbs, garlic, pork, duck and sausages with a topping of toasted breadcrumbs.
8 Luv-a-Duck Confit Duck Legs
1 tbsp Luv-a-Duck duck fat
1kg pork belly, cut into large dice
350g dry white haricot beans, soaked overnight
4 cloves garlic, chopped
1 large onion, chopped
1 large carrot, chopped
2 sticks celery, chopped
4 Luv-a-Duck duck sausages, cut on an angle
1 bouquet garni (thyme, bay leaf and parsley stalks tied together)
1 glass white wine
2 cups tomatoes, canned or bottled, chopped
1 tbsp tomato paste
Topping
1 cup fresh breadcrumbs
1 tbsp chopped parsley
2 garlic cloves, finely chopped
2 tbsp Luv-a-Duck duck fat
Drain beans, place in clean water, add bouquet garni and bring to the boil. Simmer for approximately 60 mins.
Drain and set aside, reserving 500ml of cooking water.
Heat duck fat in a fry pan and colour the pork on all sides.
Add onion, garlic, carrot, celery and cook for a moment.
Add the wine and bring to the boil. Add tomatoes, tomato paste and mix well.
Add the confit duck to the pork mixture with some of the cooking liquid, bring to the boil, turn down and simmer for approximately 90 minutes.
Add the slices of sausages and the beans and cook for a further 30 mintues.
When ready to serve, heat the remaining duck fat and garlic in a fry pan (until hot). Add breadcrumbs and fry until golden. Stir in parsley and spoon on top.