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Name: Cassoulet De Toulouse
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 100 g Breadcrumbs; (3 1/2oz); 600 g Lamb boneless shoulder; (1lb; 500 g Unsmoked gammon joint; rind; 1 400 g pack Waitrose Toulouse; ; reserved (1lb 2oz)

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INGREDIENTS

100 g Breadcrumbs; (3 1/2oz)
600 g Lamb boneless shoulder; (1lb
500 g Unsmoked gammon joint; rind
1 400 g pack Waitrose Toulouse
; reserved (1lb 2oz)

Servings

INSTRUCTIONS

MMMMM-------------------------THE BEANS------------------------------ 1 500 g bag haricot beans; -soaked for 24 hours ; in 1.5 litres (2 ; 3/4pints) water 1 Fresh bouquet garni; made -with thyme, ; rosemary and bay ; leaves 1 Onion; peeled and studded ; with cloves 3 Plum tomatoes; each cut into -6MMMMM----------------------THE DUCK CONFIT--------------------------- 25 g Saxa Rock Salt; (1oz) 10 g Black peppercorns; cracked ( -1/2oz) 1 Bayleaf 2 Sprigs thyme 1 Clove garlic; peeled and -crushed 700 ml Duck or chicken fat or -Waitrose Groundnut; (1 1/4 -pints) ; Oil 4 Duck legs Drain the beans, place in a large saucepan and cover with cold water. Bring to the boil, drain, rinse and return to the pan. Add the remaining ingredients, including the reserved gammon rind. Cover with water, bring to the boil and simmer for 2 hours or until tender. Remove the bouquet garni and rind. Strain the beans, reserving the liquid. Season well. To make the confit, combine all the ingredients. Cover and place in the refrigerator for 24 hours, turning twice. To cook, wipe the fat or oil from the duck. Bring the fat or oil to simmering point and cook the duck for 1-2 hours or until the meat is almost falling off the bone. Leave to cool in the fat. Remove and set aside. Place the lamb and gammon in a roasting tin in a preheated oven 190?C, 375F, gas mark 5, for 30 minutes. Add the sausages and cook for a further 15 minutes. Cut the meat into thick slices. Spread half the beans in the base of a large ovenproof dish, cover with the duck confit, meat, sausages and the remaining beans. Add half of the bean cooking liquid and sprinkle with breadcrumbs. Place in a preheated oven 140?C, 275F, gas mark 1, for 1-1 1/2 hours. NOTES : You need to plan ahead with this dish as the beans need soaking and the duck legs marinating the day before.

NOTES

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Cassoulet De Toulouse

100 g Breadcrumbs; (3 1/2oz)
600 g Lamb boneless shoulder; (1lb
500 g Unsmoked gammon joint; rind
1 400 g pack Waitrose Toulouse
 ; reserved (1lb 2oz)

MMMMM-------------------------THE BEANS------------------------------      1    500 g bag haricot beans;           -soaked for 24 hours           ; in 1.5 litres (2           ; 3/4pints) water      1    Fresh bouquet garni; made           -with thyme,           ; rosemary and bay           ; leaves      1    Onion; peeled and studded           ; with cloves      3    Plum tomatoes; each cut into           -6MMMMM----------------------THE DUCK CONFIT---------------------------     25 g  Saxa Rock Salt; (1oz)     10 g  Black peppercorns; cracked (           -1/2oz)      1    Bayleaf      2    Sprigs thyme      1    Clove garlic; peeled and           -crushed    700 ml Duck or chicken fat or           -Waitrose Groundnut; (1 1/4           -pints)           ; Oil      4    Duck legs   Drain the beans, place in a large saucepan and cover with cold water.  Bring to the boil, drain, rinse and return to the pan. Add the  remaining ingredients, including the reserved gammon rind.    Cover with water, bring to the boil and simmer for 2 hours or until  tender.    Remove the bouquet garni and rind. Strain the beans, reserving the  liquid. Season well.    To make the confit, combine all the ingredients.    Cover and place in the refrigerator for 24 hours, turning twice. To  cook, wipe the fat or oil from the duck. Bring the fat or oil to  simmering point and cook the duck for 1-2 hours or until the meat is  almost falling off the bone. Leave to cool in the fat. Remove and set  aside.    Place the lamb and gammon in a roasting tin in a preheated oven 190?C,  375F, gas mark 5, for 30 minutes. Add the sausages and cook for a  further 15 minutes. Cut the meat into thick slices.    Spread half the beans in the base of a large ovenproof dish, cover  with the duck confit, meat, sausages and the remaining beans. Add  half of the bean cooking liquid and sprinkle with breadcrumbs. Place  in a preheated oven 140?C, 275F, gas mark 1, for 1-1 1/2 hours.        NOTES : You need to plan ahead with this dish as the beans need  soaking and the duck legs marinating the day before.

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Nutrition

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Serving Size: 1 Serving (150g)
Recipe Makes: 8 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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