Cassoulet – Food & Wine adventures

Name: Cassoulet – Food & Wine adventures
Ingredients: 2 confit duck legs; 500g – 700g shoulder of lamb (or leg if you prefer), deboned & diced to about 3cm pieces; 3 Toulouse sausages (or other coarse garlicky sausages; if you like 500g fresh pork belly in 3cm cubes (I don’t usually use it); 1 large onion chopped; 6 garlich cloves, chopped; 5 large tomatoes, chopped; 150g breadcrumbs; 600g dried beans soaked overnight (I use a mix with lima, haricot, borlotti, haricot is traditional); 1 large onion, peeled & stuck with 4 cloves; 2 peeled garlic cloves; 1 bouwuet garni (bay, thyme, parsley stalks)

helen.coker.com.au

Discover the rich flavors of homemade Cassoulet with confit duck legs and succulent lamb. Perfect for special occasions or a comforting weeknight dinner.

View full recipe on helen.coker.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at helen.coker.com.au.

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Ingredients

2 confit duck legs
500g – 700g shoulder of lamb (or leg if you prefer), deboned & diced to about 3cm pieces
3 Toulouse sausages (or other coarse garlicky sausages
if you like 500g fresh pork belly in 3cm cubes (I don’t usually use it)
1 large onion chopped
6 garlich cloves, chopped
5 large tomatoes, chopped
150g breadcrumbs
600g dried beans soaked overnight (I use a mix with lima, haricot, borlotti, haricot is traditional)
1 large onion, peeled & stuck with 4 cloves
2 peeled garlic cloves
1 bouwuet garni (bay, thyme, parsley stalks)