for 4 servings
- 4 cups
haricot bean (navy)
- ½ cup
Pork rind (diced)
- ¾ cup
smoked Bacon (streaky, American)
- 2 tablespoons
Duck fat (from the confit)
- 1 stick
Celery (roughly chopped)
onion (roughly chopped)
carrot (roughly chopped)
- 2 cloves
- 3 sprigs
- 1 ½ cups
- 2 cups
Garlic Sausage (thickly sliced)
Preheat the oven to 150°C (130° fan) 300°F gas 2.
Drain the beans and place in a pan of fresh cold water. Bring to a boil and cook for 5 minutes.
Drain the beans and tip into a pan. Add the diced pork rind and bacon and cover with fresh cold water. Bring to a boil and cook for 10 minutes. Drain the beans, rind and bacon.
Heat the duck fat in a large flameproof casserole dish and cook the celery, onion, carrot and garlic for 5 minutes.
Add the thyme, cloves and bay leaves and continue cooking slowly for another 5 minutes. Add the sausage and cook until browned.
Remove as much fat as possible from the confit duck and add the duck pieces to the pan with the beans, pork rind and bacon. Pour in enough water to cover all the ingredients, then bring to a boil and skim off the scum. Season to taste with salt and pepper.
Cook uncovered in the oven for 2-4 hours, stirring occasionally until the beans are soft and creamy and the cassoulet has thickened. If the cassoulet looks as if it’s drying out during cooking, add more water