Cassoulet

Cassoulet

main courses | serves 6

Variations of this dish abound and to include or omit breadcrumbs is a source of debate. This recipe didn’t include them, but they form a nice crust when sprinkled over the stew in the final hour, as we’ve done, but using them is really up to you.


1. The day before, soak the beans in a large volume of water.
2. Melt the duck fat in a large flameproof casserole, add the garlic, onions and beans and cover with water (twice the volume). Add the tomatos, tomato paste, sausages and bacon and simmer over a low heat for 2–3 hours until the beans are tender and sauce thickens. Season with sea salt and black pepper.
3. Heat the duck confit in the oven and add the meat to the cassoulet. Serve immediately.

Per serving 1245 cals, 109.6g fat (36.6g saturated), 27.8g protein, 30.3g carbs, 9.9g sugars

 

Recipe Stéphane Reynaud from 365 Reasons To Sit Down To Eat (Murdoch Books, 2010)
Photo David Loftus


from Issue 16

ingredients

• 600g dried tarbais beans (white beans)
• 3 tbsp duck fat
• 6 garlic cloves, crushed
• 6 onions, sliced
• 4 tomatoes, diced
• 2 tbsp tomato paste (tomato purée)
• 6 toulouse sausages, chopped
• 6 slices of smoked bacon, chopped
• 6 confit duck wings, or you can use the confit de canard

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