Cassoulet

When I went to Toulouse the first time with Wil and Rocio, we ended up in the Cave de Cassoulet near the river. We obviously had to try the cassoulet and since then I have been meaning to cook it for myself. This is a bit a mix between two recipes I found.

For 4-6 people

• 400g white haricot beans ("alubias blanco")
  
• 2 ducks leg in confit, cut at the joint
  
• 2 stick celery, coarsely chopped
  
• 1 large carrot, coarsely chopped
  
• 1 medium onion, coarsely chopped
• 3 slices pancetta, diced
• 3 cloves garlic, crushed
• 900ml litres water
• 1 toulouse sausage (coiled)
• 2 tablespoons goose fat
• 3 teaspoons tomato puree
• breadcrumbs to cover the dish
• 1 bouquet garni
• 6 pinches of salt
• 1 pinch ground black pepper

The night before:

• Soak the beans in about 1.2 litres of water

On the day:

• Pre-heat the oven to 120C
• Heat the oil in the casserole dish at medium heat
• Add garlic, onion, celery, carrot and onion to the dish and sweat for 6 minutes
• Drain the water from the beans
• Add tomato puree, bouquet garni, salt and pepper, stir in and leave for a minute or two
• Add the beans, pancetta, sausage and stir
• Add 900ml litres water and stir
• Bring to the boil and remove the scum
• Put in the oven uncovered
• After an hour, remove the scum from the surface and stir
• Cook for another hour
• Submerge the ducks' leg in the mix
• Cover with breadcrumbs
• Return to the oven for another 30 minutes

Serve!

Updated after a recent experience when the bean were overdone and mushy - too long cooking with too much water.