Food and Travel Magazine | Pierre Koffman's cassoulet with confit duck
An iconic south-west France dish, this hearty cassoulet recipe comes from chef Pierre Koffman.
Keywords
- cassoulet recipe
- confit duck cassoulet
- pierre koffmann
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Ingredients
- 450g Tarbais or Coco de Paimpol beans, ideally, or any dried white beans
- 2 cloves
- 2 small onions
- 150g carrots, roughly chopped
- 1 bouquet garni
- 5 garlic cloves
- 150g smoked streaky bacon, cut into lardons
- olive oil, for frying
- 2 Toulouse sausages
- 4 duck legs
- 50g coarse sea salt
- 1 litre duck fat
- 100g dried breadcrumbs
- 50g shallots, very finely chopped
- 3tbsp finely chopped flat-leaf parsley
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