Text and styling Raphaella Frame – Tolmie Photographs Sean Calitz Recipes and food production Henry Vigar
- 600g dried haricot beans, soaked overnight and drained
- 140g smoked streaky bacon, cut into lardons
- 85g goose fat
- 1 celery stick, roughly chopped
- 1 small onion, white skinned and mild, roughly chopped
- 1 large carrot, roughly chopped
- 6 garlic cloves, peeled and crushed
- 4 plum tomatoes
- 300g beef and garlic sausages, sliced
- 1t sea salt
- 2 pinches of freshly ground black pepper
- 2t sherry vinegar
- 40g dried breadcrumbs
- a handful of fresh flatleaf parsley, coarsely chopped
- 4 confit duck legs
Place the haricot beans and bacon in a large saucepan filled with water. Bring to the boil and blanch for 15 to 20 minutes. Drain the beans and bacon in a colander and set aside.
Heat 25g of the goose fat in a heavy-based saucepan over a low heat and sweat the celery, onion, carrot and garlic for five minutes in the fat. Add the tomatoes and cook slowly until the mixture caramelises. Add the sausage, beans and bacon, and cover with 1.2 litres of water. Bring to the boil and skim the surface of the liquid. Add the salt, pepper and sherry vinegar, and leave it to simmer for about two hours until the beans are soft and creamy and the juices have thickened.
Divide the mixture between four individual casserole pots and sprinkle the remaining goose fat, the breadcrumbs and the parsley on top. Place under a hot grill until the breadcrumbs are crisp. Serve each cassoulet with a confit duck leg.
This recipe originally featured in the June 2013 issue of House and Leisure.