Narelle's Cassoulet
- Method
- 1. Confit duck legs with the skin on, following Wikipedia's recipe: Confit de canard. Store the confit in the fridge overnight.
- 2. The next day, pour tinned white beans into your dish, enough to cover the dish and be at least three fingers deep. Stir in some duck fat, some tomato concentrate paste (count three 70g tins for 14 people), some bay leaves, a bit of salt, lots of freshly cracked black pepper. Add some raw garlic (peeled and chopped up), some raw carrots (peeled and sliced) and chunks of raw Toulouse sausage (pressed into the beans a bit). Put the confit du canard on top, add a bit of water, some more fat if necessary.
- 3. Pop in oven on a very low temperature. Cook as long as you want, keeping an eye on it, adding more fat if necessary (it should be moist). Careful not to let it dry out.
