Traditional cassoulet

Ingredients

• 600 g of dried white beans
• A pinch of cumin
• a few slices of bacon (or pork rind)
• 1 duck leg (either duck or goose), confit per person
• 1 small sausage per person
• 1 Sausage from Toulouse per person
• 1 onion or 2-3 shallots
• 2 medium carrots
• 2 cloves of garlic, minced
• 1 bouquet garni: bay leaf, thyme, and rosemary
• Duck fat (specifically, the fat from confit)
• Chopped parsley
• breadcrumbs
• salt, pepper
• 2 tablespoons of tomato sauce (optional)

Soak the beans for several hours in cold water with a pinch of cumin.

Heat a small amount of fat in a hot pan and brown the confit and sausages. Set aside.

In the remaining fat, gently melt the chopped onion.

Cook the beans with five to six times their volume of water, along with the onion, carrots, garlic, and bacon.

After an hour, add the confit, sausages, and the herb bouquet, and continue to cook for another hour; if desired, add a little fat and tomato sauce.

Remove the bacon and herbs, then pour everything into a earthenware casserole with the carrots and sliced sausage, reserving some of the juice.

Sprinkle with breadcrumbs and parsley.

Bake in the oven at 150 °C for at least an hour, until a crispy crust forms, adding bean broth as needed.