Ingredients
Scale
- 400 g (14.5 oz) dried white beans, soaked overnight
- 1 kg (2.2 lbs) smoked pork leg
- Duck or chicken stock, enough to generously cover the beans
- 1 carrot, halved
- 1 whole garlic bulb, halved
- 2 large onions
- 3 tbsp duck fat
- 1 ½ tsp salt
- 500 g (1 lb) smoked pork loin, cut into slices
- 300 g (⅔ lb) sausages
- 1 tbsp tomato paste
- 2–4 pieces duck leg confit
Instructions
- Add the soaked beans and smoked pork leg to a large pot. Cover with duck or chicken stock, then add the carrot, garlic, and 1 onion cut in half. Add 2 tbsp of duck fat and salt. Simmer on low heat for 1 ½ hours or until the beans are cooked.
- Cut the remaining onion in half and slice lengthwise. Sear the smoked pork loin and sausages in 1 tbsp of duck fat until browned on both sides. Set aside.
- In the same pan, sauté the sliced onion until caramelized and golden. Add the tomato paste and fry for a few minutes, then deglaze the pan with some stock from the cooked beans.
- Remove the vegetables from the cooked beans and cut the pork leg into chunks.
- In an oven-safe pot, layer the meat, beans, and onions. Start with some meat, add a layer of beans, then onions. Repeat until all ingredients are added, ensuring the final layer is beans. Cover everything with stock from the beans.
- Bake at 180°C (360°F) for 2 hours. If a crust forms, gently press it down into the liquid.
- After 2 hours, place the duck leg confit on top of the beans. Increase the oven temperature to 200°C (400°F) and bake for 15–20 minutes or until the duck legs are golden brown.
- Let the cassoulet cool slightly before serving. Enjoy!
- Prep Time: 45 minutes
- Soaking the beans: 8-12 hours
- Cook Time: 4 hours