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Recipe : **** Cassoulet With Duck Confit

Cassoulet With Duck Confit
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Course:
Main Dish

Practical information

  • Prep time
    1 h
  • Cooking
    3 h 30
  • Difficulty
    Very easy
  • Pause
    12 h
  • Ready in
    16 h 30
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 4 “confit” duck legs (preserve)
  • 1 leek
  • 1 stick of celery
  • 1 onion
  • 1 carrot
  • 2 garlic cloves
  • ½ teaspoons thyme
  • laurel
  • 1½ teaspoons salt
  • ½ teaspoons black pepper
  • 500 g dried white beans
  • 500 g pork sausage
  • 500 g pork spareribs
  • 250 g unsmoked bacon

  • Recipe preparation steps

  • 1
    Soak the dry beans overnight in cold water.
  • 2
    Cook the saussages.
  • 3
    Remove the duck legs from the fat. Heat in the oven for 3 minutes until fat has melt off.
  • 4
    Cut the spareribs in 4, add salt and pepper.
  • 5
    Sauté the vegetables with 1 garlic clove, thyme and laurel. Cover with water and cook for 1 hour and a half.
  • 6
    Drain the beans and simmer slowly for 1 hour. Add 1 crushed garlic clove, salt and pepper.
  • 7
    Put the meat, the vegetables and the beans in a baking dish. Cook in the oven at 160°C until there is no more liquid in the dish.Cassoulet is better when reheated
  • Ready !