Cassoulet

Ingredients

Quantities are for one portion.

• 150 mlchicken stock
• 50 gpork sausage, sliced
• 100 gdry white beans, soaked
• 10 gplain breadcrumbs
• salt and pepper to taste
• 1onion, diced
• 1duck leg confit (store-bought)
• 1tomato, diced
• 50 gpork belly, diced
• 2garlic cloves, minced

Method

1. Boil the soaked white beans in fresh water until almost tender, then drain and reserve some of the cooking liquid.
2. Heat a large pot and brown the diced pork belly and sliced pork sausage. Remove them and leave the fat in the pot.
3. Sauté the diced onion and minced garlic in the pork fat until softened. Add the diced tomato and chicken stock.
4. Return the pork belly, sausage, and beans to the pot. Simmer gently until the beans are fully tender and the sauce is thick.
5. Transfer the bean and meat mixture to an earthenware dish or small casserole. Nestle the duck leg confit into the top.
6. Sprinkle the plain breadcrumbs evenly over the surface.
7. Bake in the oven until the top is bubbling and a golden crust forms over the cassoulet. Serve hot.