Toulouse style Cassoulet
This traditional French dish is a combination of meaty goodness in the form of pork, duck and sausage, and is finished with a crunchy crumb topping.
INGREDIENTS
1 cup (215g) dried cannelini beans
2 teaspoons olive oil
500g pork belly or shoulder, cut into 2cm pieces
200g speck, cut into batons
2 (about 150g) toulouse (pork) sausages
2 duck marylands or breast fillets
2 brown onions, coarsely chopped
2 garlic cloves, crushed
1 sprig thyme
1 sprig rosemary
400g can chopped tomatoes
2 tubs (1L) chicken stock
1 1/2 cups (105g) breadcrumbs
30g butter, melted
METHOD
Step 1
Place beans in a medium bowl and cover with plenty of cold water. Set aside overnight to soak.
Step 2
Preheat oven to 140°C. Heat oil in a large casserole pan over high heat. Add one-third of the pork and cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Repeat in 2 more batches.
Step 3
Add speck to the pan and cook, stirring, for 2 minutes or until brown. Transfer to bowl. Add sausages and cook, turning occasionally, for 5 minutes or until brown all over. Slice thickly diagonally.
Step 4
Add duck and cook for 4-5 minutes each side or until browned. Transfer to the bowl. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add pork, speck, sausage and duck, thyme and rosemary. Drain beans. Add beans, tomato and stock. Remove from heat.
Step 5
Bake in preheated oven, covered, for 1 1/2 hours or until tender. Remove the duck marylands. Use forks to coarsely flake and return to the cassoulet. Combine breadcrumbs and butter in a bowl. Sprinkle breadcrumb mixture over cassoulet. Bake, uncovered, for 30-40 minutes or until top is crisp and golden. Remove from oven and serve.