Main course

Cassoulet

Southwestern French cassoulet of white beans, duck confit, pork, and Toulouse sausage beneath a browned crust.

What you’ll need

• dried white beans: 600 g
• duck confit legs: 4 pcs
• pork shoulder: 500 g
• Toulouse sausages: 500 g
• onion: 250 g
• chicken stock: 1800 ml
• breadcrumbs: 150 g
• garlic: 25 g
• thyme: 8 g
• bay leaves: 3 pcs
• duck fat: 60 g
• salt: 18 g
• black pepper: 5 g

How to make it

1. 12 hours before cooking, sort the beans, cover with plenty of cold water, and refrigerate. Drain, rinse, cover with fresh water, and simmer with the bay leaves for 60-75 minutes until nearly tender; drain.

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