Toulouse Cassoulet

Ingredients

• 400g Dried white beans (e.g., Haricots Tarbais)
• 2 Duck confit legs
• 200g Pork belly, diced
• 2 Toulouse sausages
• 1 Large onion, chopped
• 2 Garlic cloves, minced
• 400g Canned chopped tomatoes
• 1 Liter Chicken broth
• 150g Breadcrumbs
• 2 EL Duck fat (from confit)
• 1 Bay leaf
• 1 Zweig Thyme sprig
• Salz und Pfeffer Salt and pepper

Instructions

1. Soak the white beans in cold water overnight. The next day, drain the soaking water and cook the beans in fresh water for about 60 minutes until slightly tender. Drain and set aside.
2. Crisp the duck confit legs in a hot pan until the skin is golden. Remove from the pan and set aside. Leave the duck fat in the pan. Brown the pork belly and Toulouse sausages in the duck fat. Remove and set aside.
3. In the same pot, sauté the onions and garlic until softened. Add the chopped tomatoes, chicken broth, bay leaf, and thyme. Bring to a boil.
4. Add the pre-cooked beans, pork belly, and sausages to the sauce. Season with salt and pepper. Place the duck legs on top.
5. Transfer everything to a large casserole dish. Sprinkle with breadcrumbs. Bake in a preheated oven at 150°C (fan oven) for about 2.5 to 3 hours, until a nice crust forms and the beans are very tender. If necessary, add a little more broth during cooking to prevent the cassoulet from drying out.
6. Before serving, remove the bay leaf and thyme sprig. Serve hot, ideally straight from the pot.

Nutrition