Toulouse Cassoulet – Duck Leg with White Beans, Sausages, and Bacon
Main Dishes • French
Description
In France, each province has its own culinary traditions and specialties. For example, Toulouse is famous for its goose liver and cassoulet, which is usually made with chicken or duck.
Ingredients
- White Beans 0 oz
- Onion 1 head
- Garlic 1 clove
- Duck wings 1 piece
- Potato 1 piece
- Butter 2 teaspoons
- Bacon 1 piece
- Breadcrumbs 1 tablespoon
- Chicken Broth 10 fl oz
- Ocean salt 1 tablespoon
- Goose fat 20 oz
- Chorizo 1 piece
- Passata Tomato Sauce 1 teaspoon
Step-by-Step Guide
Step 1
Sprinkle the duck leg with sea salt and marinate for 8–10 hours.
Step 2
Rinse off the salt, pat dry with a paper towel, and fry for 1.5 hours in goose fat in a small pot.
Step 3
Let the fat drain from the leg, place it in the oven, and roast for 5 minutes until crispy at 250°C.
Step 4
Soak the beans in cold water for 2 hours. Drain the water.
Step 5
Sauté the finely chopped onion in butter in a pot. When the onion is golden, add the soaked beans, sauté briefly, then add tomato paste, garlic, chopped tomato, and chicken broth. Cook for 1.5 hours.
Step 6
Add the sausages and bacon to the cooked beans.
Step 7
Transfer to a baking dish, sprinkle with breadcrumbs, and place in the oven for 5 minutes.
Step 8
Remove from the oven and place the duck leg on top.
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