Tonight I made the Cassoulet recipe from the Fabulous Baker Boys cookbook. Some of the instructions in the book were a bit off (they said to brown the duck confit in the oven on 150°C for 20 minutes…totally off). But, with a few changes, it was super duper delicious. Here is my slightly altered version.
- 2 duck legs confit (like this)
- 4 Toulouse sausages
- 1 onion, chopped
- 50 grams pancetta, diced
- 40 grams duck fat
- 4 cloves garlic, chopped
- Small bunch of thyme
- 1 x 400g (1 can) chopped tomatoes
- 1 tsp sherry vinegar
- 1/2 chili
- 400ml good chicken stock (I used homemade stuff – easy as pie)
- 1 x 400g can white haricot beans (or cannellini), drained and rinsed
- 2 large handfuls of breadcrumbs
- Preheat the oven to 180°C/gas mark 4. Put the duck legs and toulouse sausage in a cast iron pot in the oven for about 40 minutes until everything gets a bit browned.
- Remove the pot from the oven and take the legs and sausage out. Put them to the side. Don’t wash the pot. Put the pot on the stovetop on medium heat and throw in the onions, the diced pancetta, the duck fat and the garlic until a bit browned.
- Add in the tomatoes, the chili, the thyme and the chicken stock.
- Bring to a boil and then simmer for 20 minutes.
- Add some pepper (and salt if you want, but I didn’t think it needed it – it was pretty damn salty from the rashers).
- Add the cannellini bean and the sherry vinegar and give it a good stir.
- Add the meat back into the beans and tomatoes and sprinkle the top with breadcrumbs. Put it into the oven for 1 hour.
Here are images of my attempt – which turned out super tasty: