Popular Features:
View Cart

Cassoulet Confit de Canard

 
Cassoulet Confit de Canard
default recipe image
photo credit: Ev Thomas

Recipe for a traditional French duck cassoulet, Cassoulet Confit de Canard

Recipe By: The infallible Mireille Johnston.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

    • 1 kg dried haricot beans, soaked for several hours
    • 1 large onion, chopped
    • 4 tomatoes skinned and chopped (or a tin)
    • 3 stalks celery, sliced
    • 5 cloves garlic, chopped
    • 2 bay leaves
    • 2 sprigs thyme and parsley
    • 500 g salt pork belly
    • 350 g reen bacon
    • 1 tbs oil
    • 600 g saucisse de Toulouse or other ood sausae
    • 8 pieces of Confit de Canard (preserved duck) -- scrape off fat and reserve

Instructions

Drain the beans and put in a large pan with fresh water. Bring to the boil and cook on a high heat for 10 minutes, skimming off any scum. Then add the onion, tomatoes, celery, garlic, herbs, salt pork, and bacon. Cover and cook gently for 1 hour -- the beans should be undercooked. Meanwhile, brown the sausage (cut into lengths if in one piece) in the oil.

Drain the beans, reserving the liquid. Cut the meats into chunks. Spoon half the beans into a large ovenproof dish (ideally it should be earthenware). Add the meat, sausages, and duck, then the rest of the beans. (NB: if you can't get confit, you will have to use cooked joints of duck instead.) Pour in bean liquid to cover, adding extra stock or water if necessary. Sprinkle with parsley and breadcrumbs. If you used confit, it should have come with a coating of fat. Melt this and drizzle it over the top. Bake in a hot oven for an hour and a half, breaking the crust on top into the stew every half hour or so. If it seems to be getting too dry add a little more liquid.

You won't be able to eat anything else with it, except bread. To drink: a nice bottle of Corbieres

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Featured Recipes

  • Chorizo Enchiladas with Guajillo Sauce

    The Chorizo Enchiladas with Guajillo Sauce are filled with potatoes, asadero cheese and a fresh guajillo chile sauce. The sauce uses chiles, chicken stock, tomatoes, garlic, onions, coriander seed and cumin.

  • Shrimp and Crab Enchiladas in Chipotle Cream Sauce

    This Shrimp and Crab Enchiladas in Chipotle Cream Sauce is a lightened up enchilada recipe. The sauce uses tomatillos, chipotles in adobo sauce, cumin, garlic and tomatoes. Save extra calories by microwaving the tortillas rather than frying.

  • Enchiladas De Mole (Chicken Enchiladas in Mole Sauce)

    This a traditional Mexican recipe for Enchiladas de Mole (Chicken Enchiladas in Mole Sauce). The authentic sauce uses ancho chiles, almonds, plantain, canela, garlic and Mexican oregano.

  • Enchiladas Verdes (Green Enchiladas)

    Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, Enchiladas Verdes explodes in your mouth with just the right amount of spice and tang. Authentic Mexican Recipe.