IvanEats recipe
Cassoulet
Cooking for
6
Cook ModeKeeps your screen awake while you cook.
IvanEats Kitchen
Made this recipe?
Tell Kitchen what you have left, and it will create your next meal ideas around those ingredients.
Ingredients
Method
- 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 (180°C) 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 (205°C) and bake for 15–20 minutes or until the duck legs are golden brown.
- Let the cassoulet cool slightly before serving. Enjoy!
Finished?
Don't start from zero tomorrow.
Tell us what is still around and IvanEats Kitchen will help you make the next meal from it.