Prep 1 hr
Cook 3 hrs
I saw this recipe in the Epicure section of The Age newspaper and it looked really impressive. I haven't tried cooking it yet but am waiting for the right occasion. Fresh duck has been used in this cassoulet, however this can be replaced with duck leg confit if desired - just bear in mind of its saltiness. Prep time does not include soaking of haricot beans overnight.
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 2 garlic cloves, peeled and crushed
- 500 g dried haricot beans (soaked for 8 hours or overnight)
- 2 small carrots, peeled and cut in half
- 1 stalk celery & leaves
- 1 fresh bay leaf
- 3 -5 stalks parsley
- 1 sprig thyme, tied together
- 300 g pork belly, cut into large cubes (or kaiserfleisch)
- salt & freshly ground black pepper
- 1 fresh whole duck, boned and quartered (or three confit duck legs)
- salt, for seasoning
- olive oil, for seasoning
- 2 fresh pork sausage links, cut into large pieces (such as Toulouse or continental)
- 3 sprigs fresh thyme
- 2 fresh bay leaves
- 1 cup dry white wine
- 4 ripe tomatoes, chopped (or 1 1/4 tin Italian tomatoes, chopped)
- 1 -1 1⁄2 cup fresh breadcrumb
- 2 tablespoons parsley, chopped
- In a large pot, heat the olive oil and cook the onion and garlic until lightly coloured.
- Add the drained haricot beans, the carrots, celery, bundle of herbs and kaiserfleisch (if you are using pork belly, first brown the pieces in a little oil in a pan).
- Cover with cold water and bring to the boil.
- Skim off any surface scum and set the heat to a moderate simmer.
- Cook for 1 to 1 1/2 hours until the beans are tender.
- Remove the herbs.
- Strain, reserving the stock, and season with salt and pepper to taste.
- Sprinkle duck with salt and a little olive oil.
- If using the grill option in the oven, use a medium heat.
- Place the duck skin-side down over a rack to allow the fat to run off (collect and reserve this for later).
- Grill for about 10-15 minutes, basting once with the juices, then turn over and continue to grill for 10 minutes or until the skin is crisp and brown.
- If cooking directly under a separate grill, the duck will cook more quickly.
- Remove to a chopping board and cut pieces in half.
- In a pan with a little olive oil, gently brown the pieces of pork sausage.
- To assemble: Choose an enamel or stoneware casserole dish that is deep and wide.
- Preheat the oven to 170c.
- Layer half the bean, vegetable and kaiserfleisch mix in the bottom of the casserole dish.
- Place the herbs, wine, chopped tomato, duck and sausage on top and cover with the rest of the bean mix.
- Finish with the last of the duck and sausage, tucking them into the beans a little, then pour over the reserved stock.
- There should be just enough liquid to almost cover the beans (if there isn't add a little water).
- Sprinkle the breadcrumbs in a thick layer on top and drizzle with 3-4 tbsp of the reserved duck fat.
- Bake uncovered for about 1-1 1/2 hours, until the crumbs have formed a firm, golden crust.
- Serve directly from the pot with a sprinkle of chopped parsley.
- *Traditionally this dish uses "salt pork" which is salted, uncooked pork belly.
- This may not be readily available so a good substitute is kaiserfleisch, which is salted and lightly smoked belly.