Cassoulet

Ingredients

• 400 g dried lingot beans
• 2 pieces duck confit legs
• 300 g Toulouse sausage
• 200 g lightly salted pork belly
• 100 g pork rind
• 1 piece yellow onion
• 1 piece carrot
• 4 cloves garlic
• 1 bunch bouquet garni
• 2 tbsp duck fat
• 30 g breadcrumbs
• 1 tsp coarse salt
• to taste fine salt
• to taste ground black pepper

Method

1. The day before, cover the dried lingot beans with cold water and let them soak until fully rehydrated and smooth to the touch.
2. Drain the beans, place them in a large pot with the pork rind, pork belly, onion, carrot, garlic, and bouquet garni, then cover generously with cold water and bring slowly to a simmer.
3. Cook at a gentle simmer until the beans are tender but still intact; salt at the end of cooking, then reserve the flavorful broth.
4. Meanwhile, brown the Toulouse sausage in the duck fat until the casing is nicely colored, then set aside without letting it dry out.
5. Remove the onion, carrot, and bouquet garni; cut the pork belly into pieces and line the bottom of a cassole or deep earthenware baking dish with the pork rind.
6. Assemble the cassoulet by alternating layers of beans, pork belly pieces, sausage, and duck confit legs, then moisten with the cooking broth until it just reaches the surface.
7. Bake in a gentle oven until the juices simmer slowly and the surface begins to wrinkle; add a little broth if the beans appear dry.
8. Sprinkle with breadcrumbs, continue baking until a golden crust forms, then gently push the crust down into the dish to enrich the beans.
9. Let it gratine one last time until the top is golden brown, the juices have thickened, and the meats are very tender; serve piping hot straight from the baking dish.

Nutrition

Per serving

Energy

844.4 kcal

Protein

62.4 g

Carbohydrate

69.46 g

Fat

35.48 g

Fibre

16.73 g

Calcium

215.36 mg

Iron

9.03 mg

Magnesium

220.03 mg