Traditional French Cassoulet

Tap an ingredient or step to check it off.

1. 1Step 1: Drain the beans that have been soaking overnight, discarding the soaking water, and tip them into a large dutch oven (or other ovenproof pot). Cut the bacon into lardons and add to the beans. Cover with cold water. Bring to a boil for 15-20 minutes then drain the beans and lardons in a colander in the sink discarding the cooking water.
2. 2Step 2: Heat the oven to 120C / 250F.
3. 3Step 3: Return the dutch oven to the stove top over medium-low heat. Add the duck / goose fat and sweat the celery, onion, carrot and garlic for 5 minutes. Add the tomatoes and bouquet garni and cook for about 5 minutes. Add the sausage, beans, and lardons and pour in 1.2 litres/2 pints water or just enough to barely cover. Bring to a boil, skim off the scum, then add the salt, pepper, clove and lemon juice.
4. 4Step 4: Move the pot to the oven and cook, uncovered, for 2 hours, stirring once, half-way through. After two hours the beans will be soft and creamy in texture and some of the water will have evaporated and the liquid will have thickened. If this is not the case then add another 30 minutes.
5. 5Step 5: Remove the pot from the oven. Bury the duck legs in the beans and sprinkle over the duck fat, breadcrumbs and garlic. Return it to the oven and cook for a further 2 hours.
6. 6Step 6: Serve in a flat bowl with each person receiving one duck leg and a large serving of the beans and vegetables. Sprinkle with chopped parsley and serve with a rustic French red wine - preferably a Red Burgudy.