Cassoulet

Here is a delicious cassoulet recipe with confit duck legs, garlic sausage, and white beans already cooked in the respect of the tradition, which will save you a lot of time. Bon appétit!

For 4 Persons

21,4 oz White Beans

4 Toulouse Sausages

1 Fried Tomato

1 Garlic Sausage

1 Onion

5 slice Garlic

Salt

Pepper

3 Duck Legs Confit

1 Duck fat

Thyme, parsley

Difficulty : Easy

Preparation : 15 minutes

baking : 30 mn

Step One

In a saucepan, heat the Toulouse sausages through over medium heat for 15 to 20 minutes, then put aside. Remove the melted fat.

Step 2

Cut one duck leg into pieces and brown them in a the saucepan with the other legs over medium-high flame. When hot, remove them from the saucepan. Keep the pan with fat to cook the onion. Finely chop the onion and fry gently in the duck fat until just golden.

step 3

Add the cloves garlic chopped, and the fried tomato. Cut in slice the garlic sausage and add them to the pan (with onions). Season with cracked black pepper and thyme. After 5mn, add the white beans, stir well and simmer for approximately 2 mn. Then, place the Toulouse sausages and the duck legs on the beans and simmer for approximately 5 mn.

Step 4

Preheat the oven to 350°F. Arrange the cassoulet in a large baking dish, sprinkle with bread crumbs and parsley over the cassoulet and roast for a few minutes in the oven before serving.