Cassoulet de Toulouse (Duck Confit, Toulouse Sausage and Haricot Bean Cassoulet)
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Ingredients
- 4 duck confit legs
- 4 toulouse sausages
- 800 g tinned haricot beans
- 200 g tinned chopped tomatoes
- 1 onion, finely diced
- 2 carrots, diced
- 3 garlic cloves
- 300 ml chicken stock
- 2 bay leaves
- 4 fresh thyme sprigs
Nutrition (per serving)
- Calories
- 1021 kcal
- Protein
- 66.8 g
- Carbohydrate
- 43.5 g
- of which sugars
- 9.1 g
- Fat
- 60.2 g
- of which saturates
- 19.7 g
- Fibre
- 14.2 g
- Salt
- 5.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3).
- 2
Heat a large flameproof casserole over a medium heat and brown the duck confit legs and sausages all over in their own fat, about 8 minutes, then set aside.
- 3
Add the onion and carrots to the pot and cook for 8 minutes until softened, then add the garlic and cook for 1 minute more.
- 4
Stir in the haricot beans, tinned tomatoes, chicken stock, bay leaves and thyme sprigs, and bring to a simmer.
- 5
Nestle the duck legs and sausages into the beans, cover and transfer to the oven for 60 minutes.
- 6
Uncover and cook for a further 15-20 minutes until the top is golden and the beans have thickened.
- 7
Remove the bay leaves and thyme stalks before serving.
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