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Cassoulet with duck confit
Cassoulet au confit de canard
A Recipe From: Southwestern France
The iconic dish, streamlined.

Skill Level: Average
Serves: 6

Soak the beans overnight in cold water to cover. Rinse and drain the beans. Put them in a large cooking pot and cover with cold water. Add the carrots, clove studded onion, bacon slab and bouquet garni. Bring to a boil, then lower the heat and simmer for 1 1/2 hours. Preheat the oven to 350ºF. While the beans are simmering, melt the duck fat in a Dutch oven; brown the duck confit and the sausages on all sides. Add the chopped onion and cook until soft but not colored. Sprinkle with the flour and stir. Add the tomatoes, the crushed garlic and half a cup of water. Simmer for 10 minutes on the stove. Transfer the confit and sausages to a bowl. When the beans are almost cooked (tender but offering a slight resistance), drain and add the beans cooking liquid to the reserved sauce in the Dutch oven. Discard the bouquet garni. Remove the slab bacon, cut into dice and set aside. Cover the bottom of a large baking dish with a layer of beans. Add the sausages and confit and about 1 cup of the reserved liquid. Cover with another layer of beans and top with the pieces of bacon and more liquid. Sprinkle with bread crumbs and drizzle with a little extra duck fat. Bake for 1 hour, or until the bread crumbs are lightly colored, and serve in the baking dish.

Sylvaine's comments
They say there are as many cassoulet recipes as there are cooks. Use this recipe as a blueprint and add pork shoulder, lamb shoulder, other sausages or meats to make this recipe your own.

Recipe Contributed By
Joie de Vivre

Recipe Category: Other

4 cups Tarbais beans Available Online
2 carrots, peeled and cut in 1/2" slices
1/2 onion, studded with one whole clove
3 oz slab bacon
1 bouquet garni (thyme, bay leaf, parsley)
2 tbsp duck fat Available Online
6 legs of duck confit Available Online
1 lb Toulouse sausage Available Online
1/2 onion, chopped
2 tbsp flour
2 tomatoes, peeled, seeded and cubed
2 cloves garlic, crushed
1 cup dry bread crumbs

Items Available For This Recipe