Toulouse cassoulet - duck leg with white beans, sausages and bacon
1 serving
120 minutes
In France, each province has its own culinary traditions and characteristics. For example, Toulouse is famous for its goose liver and cassoulet, which is usually made from chicken or duck.
1
Sprinkle the duck leg with sea salt and marinate for 8–10 hours.
- Sea salt: 1 tablespoon
2
Wash off the salt, dry with a paper towel, and fry for 1.5 hours in goose fat in a small pot.
- Goose fat: 500 g
3
Let the fat drain from the leg, place it in the oven, and roast for 5 minutes at 250°C until crispy.
4
Soak the beans in cold water for 2 hours. Drain the water.
- White beans: 30 g
5
Fry finely chopped onion in butter in a pot. When the onion is browned, add soaked beans, sauté a bit, then add tomato paste, garlic, chopped tomato, and chicken broth. Cook for 1.5 hours.
- Onion: 1 head
- Butter: 2 teaspoons
- White beans: 30 g
- Tomato paste: 1 teaspoon
- Garlic: 1 clove
- Tomatoes: 1 piece
- Chicken broth: 300 ml
6
Add sausages and bacon to the cooked beans.
- Sausages (wieners): 1 piece
- Bacon: 1 piece
7
Place in a baking dish, sprinkle with breadcrumbs, and put in the oven for 5 minutes.
- Breadcrumbs: 1 tablespoon
8
Remove from the oven and place the duck leg on top.
