Cassoulet

cassouletCassoulet is a hearty dish, a slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, bacon and duck). Serves 14–16.

5 duck legs
duck fat or veg oil
3 tbsp olive oil
1 stick of celery, sliced
6 onions, sliced
5 carrots, sliced
4 cloves of garlic sliced
300g smoked bacon, chopped
½ bunch of thyme
4 cloves
6 bay leaves
3 cans chopped tomatoes
2l veg/chicken stock
3 cans cannellini beans
1kg sausages, preferably Toulouse, sliced

Rinse the duck legs and dry well. Rub with salt and pepper. Place on a tray, cover with duck fat or veg oil and cook at 180° degrees for 3–4 hours.

Put olive oil in a pan, then sweat celery, onions, carrots, garlic and bacon until brown. Add thyme, cloves and bay leaves, chopped tomatoes and stock and cook slowly for 20 minutes until the tomatoes are soft and saucy.

Add the pre-cooked cannellini beans to the sauce, cooking for another 20 minutes. Season well.

Cook the sausage in the oven until brown, then add to the casserole.

To serve, shred the duck legs into large pieces and mix with the casserole. One leg will serve three portions.

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