Good things from a small kitchen.
As winter is drawing in I thought I’d give making Cassoulet a go ( as it turned out it was still about 12 degrees and didn’t feel particularly wintry )
As you’ll have seen I’d already made my Toulouse sausages, so I just had to assemble my other ingredients. I loosely followed Hugh Fearnly-Whittingstall’s recipe but added rather less meat as I was only cooking for 3.
I used three tins of haricot beans, drained and put them in my dish then added a sweated down mix of onion , garlic and peeled and deseeded tomatoes and some water before putting the beans in the oven at 150 c.
Then I fried off the Confit Duck till brown, nestled those amongst the beans and covered the top in breadcrumbs and put back into the oven for a couple of hours. I saved the fat from the confit for the roast potatoes at Christmas.
After a couple of hours I fried my sausages and some smoked bacon lardons and then sliced the sausages and and put all of that into the pot with the beans. Covering again with breadcrumbs, then back into the oven for about 45 mins or until a golden crust has formed.
You really don’t need to serve the Cassoulet with anything except a good red wine. It was delicious but really rich, so much so that we had to go for a walk afterwards and still couldn’t manage cheese.