Sylvie Bigar’s three-day cassoulet | Taste of France®
Cassoulet is a classic French stew of duck, beans, sausage and herbs, which has various permutations depending on where you are.
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Ingredients
- 1 kg dried lingot or other large white beans
- 1 pig trotter
- 300 g fresh pork rind (cut into strips)
- 1 ham bone
- 1 fresh ham hock
- 1 bouquet garni (tie together 1 celery stalk, 4 thyme sprigs, 4 parsley sprigs, 3 bay leaves)
- 10 cloves
- 1 tablespoon coarse salt
- 1 tablespoon duck fat
- 250 g fresh pork belly (cut into cubes)
- 1 medium onion (chopped)
- 2 garlic bulbs (cloves peeled and crushed)
- 450 g fresh garlic pork sausage (cut into 7 cm long pieces)
- 4 confit duck legs
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