Name: Cassoulet de canard
Yield: Serves 4
Cuisine: French
Ingredients: 2 Toulouse sausages; 4 duck legs; 1 litre (1¾ pints/4 cups) duck fat; 100 g (3½ oz/1 scant cup) dried breadcrumbs; 50 g (1¾ oz) shallots, very finely chopped; 450 g (1 lb/2½ cups) Tarbais or Coco de Paimpol beans, ideally, or any dried white beans; 2 cloves; 2 small onions; 5 garlic cloves; 150 g (5½ oz) smoked streaky (fat Canadian) bacon, cut into lardons; olive oil, for frying; 1 bouquet garni; 150 g (5½ oz/⅔ cup) carrots, roughly chopped; 50 g (1¾ oz/¼ cup) coarse sea salt; 3 tbsp finely chopped (minced) flat-leaf parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

A cassoulet is perhaps the most iconic and famous dish to hail from south-west France and there are countless variations across the region, with as many hotly debated arguments about which is the best, which is the original and how it should be cooked.

The recipe takes its name from the earthenware pot in which the dish is cooked. It is essentially a hearty bean casserole, the key element being the white beans, which should comprise the lion’s share of the ingredients, and some kind