Cassoulet

Summary

Ingredients

• 500 g bratwurst, stronly seasoned
• 300 g bacon, mixed, sliced (not too thin)
• 1 kg lamb, (preferably off the shoulder)
• 8 duck leg (s), boiled down
• 1 kg beans, white, dried
• 3 tomato (s)
• 4 cloves garlic
• 2 carrot (s)
• 3 onion (s)
• 0.5 liter ½ wine, white, dry
• 0.5 liter ½ chicken broth
• 1 liter water
• 2 bay leaves
• 3 tablespoon lard (goose or duck fat)
• Thyme, marjoram, pepper, sea salt

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Instructions

1. Soak the beans in a saucepan covered with water for about 24 hours.
2. Boil the beans in the lightly salted soaking water until they are almost completely soft, then pour off the water, season with salt and pepper. Clean and finely dice onions, garlic, carrot and fry in goose or duck fat. Gradually add the liter of water. Add the herbs and the peeled, pitted and diced tomatoes (bend the bay leaves a few times). Let everything simmer on a low flame for a good half an hour. Then mix with the beans and season again vigorously, if necessary add a dash of vinegar
3. In the meantime, fry the duck legs in a pan and remove them from the pan. Then fry the sausages and the diced lamb in the resulting fat, then pour the fat out of the pan for another use and fry the strips of bacon.
4. Place the strips of bacon on the bottom of a baking dish, put the lamb on top, then the bratwurst (in pieces approx. 5 cm long) and on top the duck wings. The beans are then added and the chicken stock and wine are poured out.
5. Bake everything covered for one hour in the oven at approx. 180 °, then remove the lid, add a little more stock if necessary (so that it does not become too firm) and let it brown on the surface.
6. A very strong wine, a simple red from the Medoc of a Cahors

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