Ingredients
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2 duck
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4 Toulouse Sausages
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100 g smoked Bacon
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1 Onion
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6 Garlic
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3 x 400 g cans of Cannellini Beans
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2 ripe Tomatoes
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Salt
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Black Pepper
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Bouquet Garni
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large sprig of Thyme
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2 large sprigs of Parsley
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2 Bay leaves
Directions
Steps
|
1
Done
|
Preheat the oven to 200°C/180°C Fan/Gas 6. |
|
2
Done
|
Heat a large heavy-based casserole dish on the hob and add the duck breasts, skin-side down. Fry them until the skin is a deep brown and much of the fat has come out. Transfer the duck breasts to a roasting dish and put them in the oven for 20 minutes. |
|
3
Done
|
Fry the sausages in the duck fat in the casserole dish. When the sausages are well browned all over, remove them from the dish and set aside, then drain off most of the fat. Add the bacon and onion and fry until the bacon is crisp and brown. Add the garlic and cook for another couple of minutes. |
|
4
Done
|
Tip the beans into the casserole dish and add the sausages and the bouquet garni, then season with salt and pepper. Add the tomatoes, then pour in enough water to just cover the beans. |
|
5
Done
|
Remove the duck breasts from the oven, cut them into slices and add them to the cassoulet. Make sure the sausages and duck meat are well pushed down into the beans. |
|
6
Done
|
Put the cassoulet in the oven, uncovered, and cook for 45–60 minutes, until the liquid has reduced and a crust has developed. Serve with some green vegetables. |
