Cassoulet with Duck and Sausage

Ingredients

• 4 duck confit legs
• 4 thick sausages (Toulouse or pork)
• 400g dried white beans, soaked overnight
• 200g smoked bacon, diced
• 1 yellow onion, diced
• 4 garlic cloves
• 400g crushed tomatoes
• 500ml chicken stock
• 2 bay leaves, thyme
• 100g breadcrumbs
• Duck fat or olive oil
• Parsley

Method

1. 11. Boil the soaked beans for 45 minutes until almost tender. Drain.
2. 22. Fry bacon, onion and garlic. Add tomatoes, stock, herbs.
3. 33. Brown the sausages and duck legs in duck fat.
4. 44. Layer the casserole: beans, then meat, then more beans.
5. 55. Pour the broth over. Scatter breadcrumbs on top.
6. 66. Bake at 160°C for 2 hours. Break the golden crust and push down 2–3 times.
7. 77. Top with parsley and serve from the pot.