Name: Cassoulet de Toulouse
Yield: Serves 4
Cuisine: French
Ingredients: 2-3 tbsp duck fat; 4 cloves garlic, crushed; 1 medium onion, finely chopped; 80 g (2¾ oz) fresh white breadcrumbs; salt and freshly ground black pepper; 4 small toulouse sausages, each weighing about 60 g (2¼ oz); 250 g (9 oz) cooked, small haricot beans; 4 confit duck legs or 2 confit goose legs, cut in half at the joint; 4 x 100 g (3½ oz) chunks of smoked or unsmoked streaky bacon or pancetta; ½ litre (18 fl oz) hot beef stock; 1 tsp tomato puree; 100 ml (3½ fl oz) white wine; 1 tsp chopped fresh thyme leaves; ½ tbsp flour

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

THIS IS A RENOWNED DISH FROM THE SOUTHWEST, BUT SERVED THROUGHOUT FRANCE WITH VARIOUS INGREDIENTS, normally containing duck or goose, smoked pork, mutton in some cases, and, in Toulouse especially, Toulouse sausage. This is a slightly simplified version, but you can easily adapt it. It’s important to use good-quality dried beans that haven’t been hanging around in the cupboard for years as those will take for ever to cook. I’ve given the weight for canned beans; if you are using dried beans