October 2010 - Dish of the Month
Cassoulet with duck breast
Cassoulet is a traditional, rustic dish. Just right for a cold winter’s evening.
250g belly pork
300g garlic or Toulouse sausages
140g smoked bacon lardons
600g dried haricot beans, soaked overnight in plenty of water
1 celery stick
1 small onion
1 large carrot
6 garlic cloves
25g goose fat or 2 tbsp olive oil
1 bouquet garni
Sea salt
Freshly ground black pepper
2 tsp lemon juice
4 Duck breasts
2 tbsp olive oil
Cut the belly pork slices into small pieces. Chop the garlic sausage into 1cm thick slices.
Drain the soaked beans and discard the soaking water. Tip the beans into a large saucepan, add the smoked bacon lardons and cover with fresh cold water. Bring to the boil and blanch for 15-20 minutes. Drain the beans and lardons into a colander, and discard the cooking water.
Chop the celery, onion and carrot into small dice. Peel the garlic cloves but leave them whole.
Heat the goose fat or olive oil in a flameproof casserole over a low heat and sweat the celery, onion, carrot and garlic for 5 minutes. Add the bouquet garni and cook slowly. Add the sausage, beans, and lardons and pour in 2 pints water. Bring to the boil, skim off any scum; add a little salt and pepper, and lemon juice. You can adjust the seasoning just before serving.
Cook uncovered, over a gentle heat stirring regularly until the beans are soft and creamy in texture and the juices should have thickened. This will take at least two and a half hours.
Meanwhile score the duck breast skin diagonally and heat a couple of tablespoons of olive oil in a frying pan until very hot. Place the duck breasts skin side down and fry until the fat is golden and crisp. Turn the duck breasts and continue to cook until done to your liking. Duck can be served pink just like lamb. Leave to rest then slice into thick slices.
To serve:
This is a rustic dish so serve in soup bowls and top with the sliced duck breast.
Serves 4