Cassoulet
Ingredients
for the duck confit
- 330 g duck fat
- 2 duck leg quarters
for the cassoulet
- 500 msl chicken stock
- 1 large onion cut into quarters
- 2 large carrots cut into thirds
- 70 g piece of bacon
- Salt and freshly ground black pepper to season
- 15 mls olive oil
- 2 Toulouse sausages
- 2 garlic cloves sliced
- 15 mls tomato paste
- 1 tin white beans 240g net weight
Method
for the duck confit
- Melt the duck fat in a sauté pan over a low heat
- Place the leg quarters into the melted fat skin side down and cook on the lowest setting for 30 minutes
- Turn over and cook for another hour
- Turn over and cook for another 30 minutes
- Remove from the fat and set aside
for the cassoulet
- Place the chicken stock into a large casserole dish
- Add the onion, carrots and bacon
- Season and bring to the boil
- Reduce the heat, cover and simmer for an hour
- Preheat the oven to 150°Celsius
- Heat the olive oil in a large frying pan
- Fry the duck until browned
- Remove and set aside, and then brown the sausage
- Remove and set aside and add the garlic to the pan
- Sauté for a minute
- Deglaze the pan with the tomato paste
- Add the beans to the frying pan and mix in with the tomato paste and garlic
- Now place all of the ingredients into the broth and adjust the seasoning
- Cook for 2 hours
to serve
- Place one duck leg quarter and one sausage into 2 bowls
- Use a slotted spoon to remove the beans
- Serve with the reduced broth
Notes
You can put your duck fat into a sterilized glass jar for future use – just make sure you remove all the solids. Or you can store the duck leg quarters in the fat in a clay jar for months to make an authentic confit. Bacon is sold whole as kassler steaks.