Hairy Bikers Cassoulet Recipe
Are you looking for a warm and cozy meal? The Hairy Bikers Cassoulet Recipe is the perfect choice. This French dish is full of very rich flavors. It is great for a cold and rainy night.
Equipment
- Large Casserole Dish
- Frying pan.
- Sharp knife
- Wooden spoon
- Cutting board
- Measuring Jug
- Can Opener
Ingredients
- 2 duck confit legs
- 300 g pork belly
- 6 thick garlic sausages
- 400 g white beans
- 1 large onion
- 2 carrots
- 3 garlic cloves
- 1 tbsp tomato puree
- 800 ml chicken stock
- 1 tsp dried thyme
- 50 g breadcrumbs
Instructions
Prepare your meat.
- Cut the pork belly into small and even chunks. Slice the sausages into thick and round pieces.
Brown the pork.
- Heat some oil in your large frying pan. Fry the pork chunks until they are very brown.
Cook the sausages.
- Add the sausage pieces to the hot frying pan. Cook them until they have a nice golden color.
Prep the vegetables.
- Peel and chop the onion into very small bits. Dice the carrots into small and even cubes.
Sauté the base.
- Put the onions and carrots into the casserole dish. Cook them until they are soft and quite clear.
Add the garlic.
- Crush the garlic cloves and add them to pot. Cook for one minute until you smell the aroma.
Mix in the puree.
- Stir the tomato puree into the soft vegetables. Cook it for a minute to remove any bitterness.
Add the beans.
- Drain the beans and put them in the pot. Stir them so they are coated in the paste.
Pour the stock.
- Add the chicken stock slowly to the big pot. The liquid should cover the beans and the vegetables.
Add the herbs.
- Toss in the thyme and the dry bay leaves. These will flavor the liquid as it simmers away.
Add the browned meat.
- Put the pork and sausages back into the pot. Push them down into the liquid with your spoon.
First oven bake.
- Put the lid on your heavy casserole dish. Bake in a low oven for two full hours.
Prep the duck.
- Take the duck legs out of their packaging. Wipe off any extra fat with a paper towel.
Add the duck legs.
- Take the pot out of the hot oven. Place the duck legs carefully on the very top.
The final bake.
- Sprinkle the breadcrumbs over the top of the dish. Bake without a lid for thirty more minutes.
Check the crust.
- The top should be brown and very crunchy. The sauce should be thick and bubbling very hot.
Notes
➜ Soak dried beans overnight for the very best results.
➜ Use a heavy pot to keep the heat even.
➜ Do not stir the dish once the duck is on.
➜ Add a splash of water if it looks dry.
➜ Use fresh breadcrumbs for a much better crunch.
➜ Let it sit for ten minutes before you eat.
➜ Serve it with a simple and fresh green salad.
➜ Use high-quality meat for the very best flavor profile.
➜ Deglaze the pan to get all the brown bits.
➜ Make sure the oven temperature is not too high.