French cuisine · Soups & Stews

Cassoulet au Canard

White beans with duck confit and lamb shoulder, slowly braised and baked under a crispy breadcrumb crust.

Ingredients · for 6 servings

• 500g dried white beans
• 4 duck legs (confit)
• 600g lamb shoulder
• 2 onions
• 4 garlic cloves
• 2 carrots
• 3 tbsp tomato paste
• 1L strong chicken stock
• 2 bay leaves
• 2 sprigs thyme
• 80g breadcrumbs
• Salt, pepper

Instructions

1. Soak the white beans overnight in cold water, drain and pre-cook in fresh water for 40 min. until almost soft.
2. Cut the lamb shoulder into large cubes, season with salt and pepper, and sear well on all sides in a Dutch oven in the fat from the duck legs; remove and set aside.
3. Sweat the chopped onions, garlic and diced carrots in the frying fat for 6 min., add the tomato paste and fry for 2 min. until it turns dark red.
4. Add the beans, lamb, bay leaves, thyme and chicken stock, cover and gently braise for 60 min.
5. Place the duck legs on top, sprinkle with the breadcrumbs and bake uncovered at 160°C (320°F) for about 60 min., until a golden-brown crust forms.
6. Gently press the crust into the beans twice during baking so a new one forms, let the cassoulet rest for 10 min. after baking and serve straight from the pot.