A TASTE OF FRANCE

AUBERGE DU BALESTIÉ’S CASSOULET

This recipe calls for Toulouse sausages, which are well-seasoned, and sometimes garlicky, pork sausages. It also calls for duck confit (legs that have been cooked in duck fat), and raw duck manchons (wings). If you can’t buy the confit pre-made, you will have to make them from scratch, at least a day before you make the cassoulet. If you can’t source duck wings, well, more confit or sausage wouldn’t hurt. Note, too, that the dry beans must be soaked in water overnight before cooking.

Makes: 8 servings

¼ cup (60 mL) duck fat

1 garlic clove, peeled and sliced

1 large onion, diced 8 Toulouse sausages 8 duck wings 8 confit duck

legs, halved leaves from

1 bunch of fresh thyme 2 bay leaves

1 can (28 oz/796 mL) chopped tomatoes

2 cups (500 mL) chicken stock

1 ¾ lbs (800 g) dry white beans (navy or great northern), soaked overnight salt and pepper enough bread

crumbs to cover the casserole

1. Preheat the oven to 350 F (175 C). Melt the duck fat in a large ovenproof casserole dish over medium heat and gently brown the onions and garlic.

2. Season the duck wings and then add them and the sausages to the casserole, searing the meat until golden brown.

3. Add the chopped tomatoes, thyme and bay leaves. Give this a stir, then add the chicken stock, beans and season.

4. Cover the dish in foil and put into the oven for an hour.

5. Take the dish out of the oven, remove the foil, add the duck confit to the casserole, and sprinkle bread crumbs over the cassoulet and return to the oven for 20 minutes. Serve immediately.