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 beans in water for 24 hours.
2. Boil the soaked beans in the same water with a pinch of salt until nearly tender (about 45-60 minutes). Drain and season with salt and pepper to taste.
3. Finely dice onions, garlic, and carrots. Fry in goose or duck fat over medium heat for 5 minutes until softened. Add 1 liter of water, bay leaves, thyme, marjoram (all to taste), and peeled, seeded, diced tomatoes. Simmer on low heat for 30 minutes. Stir in the cooked beans and season to taste.
4. Heat a large pan over medium-high heat. Fry duck legs until browned (about 10 minutes). Remove and set aside. Cut bratwurst into roughly 5 cm pieces. Fry the bratwurst pieces and diced lamb in the same pan until browned (about 15 minutes). Remove and set aside. Fry bacon strips in the same pan over medium heat until crispy (about 5-10 minutes). Remove and set aside.
5. Layer in a baking dish: bacon strips on the bottom, lamb on top, bratwurst pieces, and duck legs. Pour the bean mixture over everything. Add 0.5 liter chicken broth and 0.5 liter white wine.
6. Cover the baking dish with foil or a lid. Bake at 180°C (350°F) for 1 hour. Remove the cover, add more chicken broth if needed to keep moist, and bake uncovered for 15-20 minutes until the top is golden brown.