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Recipes
Cassoulet Confit de Canard
Cassoulet Confit de Canard
Cassoulet Confit de Canard
photo credit: Ev Thomas
Recipe for a traditional French duck cassoulet, Cassoulet Confit de Canard
Recipe By:
The infallible Mireille Johnston.
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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
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