Recipe
Carcassonne Cassoulet
A regional bean casserole with duck confit, pork and sausages.
Yield 6 servings
Ingredients
| Ingredient |
Quantity |
| Dried white lingot beans |
600 g |
| Duck confit legs |
4 |
| Pork sausages |
400 g |
| Pork belly or shoulder |
400 g |
| Pork rind |
150 g, optional |
| Carrots |
2 |
| Onions |
2 |
| Garlic |
3 cloves |
| Bouquet garni |
1 |
| Cloves |
2, optional |
| Duck fat |
a little |
| Salt and pepper |
to taste |
| Breadcrumbs |
optional |
Method
- Soak the beans in cold water for 10–12 hours, then drain.
- Simmer the beans with onions, carrots, garlic, bouquet garni and optional pork rind until they begin to soften.
- Separately brown the pork and sausages in a little duck fat.
- Layer beans and meat in an ovenproof dish, add some bean broth and include the duck confit.
- Bake at about 150°C for 2–3 hours, topping up the broth if needed. Serve hot.
Sources
Dish history 
