Cassoulet au Confit

Name: Cassoulet au Confit (Cassoulet with Duck Confit)
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: For 6
Cuisine: French
Ingredients: Tomato paste 2 tablespoons; Garlic 6 cloves; Pork rind 200 g; Duck fat 3 tablespoons; Smoked streaky bacon 200 g piece; Carrots 2; Upper wing confit 6; Dry haricot beans 600 g; Toulouse sausages 6; Onion studded with 1 clove 1; Breadcrumbs 50 g; Onions 3; Duck breast confit 2; Salt, pepper

Cassoulet with Duck Confit

Preparation info

For
6

Difficulty
Medium
Ready in
4 hr

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Duck breast confit 2
Upper wing confit 6
Toulouse sausages 6
Dry

Europe
France
Main course
Mediterranean

Method

The day before, put the beans on to soak. Peel and slice the onions and carrots. In a flameproof casserole dish, add the beans along with the carrots, onions, peeled garlic, pork rind, bacon and clove-studded onion and cover with water. Bring to the boil and cook for 2 hours on a low simmer. Then add the tomato paste and the sausages. Cook for a further 1 hour on a bare