2confit duck legswith fat (or chicken thighs for a lighter dish)
2mediumonionspeeled, roughly chopped
1headgarlicwhole
4clovesgarliccrushed
2mediumcarrotspeeled, thinly sliced
1stickceleryfinely chopped
1400gtinned plum tomatoes
2sprigsthyme
1bayleaf
1tbspsun-dried tomato paste
120gbreadcrumbs
2tbpsolive oil
800mlchicken stockstock pots are ideal for this recipe
Instructions
Cut the pork belly into one inch cubes, season lightly with salt and pepper, cover and refrigerate.
In a medium saucepan, cover the ham hock and whole garlic head with water, bring to the boil, and simmer over a moderate heat for about about an hour or when the flesh just starts to pull away from the bone.
Drain and cool, then flake the meat into large chunks. This can be done well in advance.
Preheat the oven to 180c, 170c fan, gas mark 4.
In a very large casserole (heavy cast iron if possible) heat the fat from the confit duck. Add the pork cubes (depending on the size of the pan you might need to batch fry), and cook over a moderately high heat until lightly browned all over. Set aside.
In the same casserole, brown the ham hock and the streaky bacon. Add in the onion, carrot and celery and continue to brown. Add in 1 tbsp olive oil at this point to help stop it from catching.
Add the tomato paste and the tinned tomatoes, the ham hock and belly pork, the herbs and the chicken stock. Cover, and cook in the oven for one and a half hours. Turn down the oven to 170c, 160c fan, gas mark 3, after 30 minutes.
In a heavy pan, heat the remaining olive oil over a medium heat, then cook the sausages until browned all over. Take the casserole out of the oven, stir in the drained and rinsed beans, nestle in the sausages and duck legs.
Sprinkle with the breadcrumbs. Bake for one hour longer, uncovered, until it's a lovely golden brown on the top.
Transfer from the oven to a rack, and let it rest for at least 20 minutes before serving. Enjoy.
Nutrition
Nutrition Facts
Cassoulet
Amount per Serving
Calories
1885
% Daily Value*
Fat
143
g
220
%
Saturated Fat
49
g
306
%
Trans Fat
1
g
Cholesterol
315
mg
105
%
Sodium
1835
mg
80
%
Potassium
1079
mg
31
%
Carbohydrates
71
g
24
%
Fiber
13
g
54
%
Sugar
9
g
10
%
Protein
79
g
158
%
* Percent Daily Values are based on a 2000 calorie diet.