Cassoulet

🔥 Prep

• Rinse and soak the 500g white beans in cold water for at least 8 hours or overnight, then drain.
• Trim and slice the 300g sausage into 1‑cm thick rounds.
• Remove the meat from the 2 pcs duck confit, discard skin if desired, and shred into bite‑size pieces.
• Peel and finely dice the 1 pcs onion.
• Peel and mince the 3 pcs garlic.

🔥 Cook

• 1. In a large Dutch oven, add the soaked and drained 500g white beans, cover with fresh cold water, bring to a boil over high heat, then reduce to a simmer and cook for 45 minutes until just tender; drain and set aside.
• 2. While the beans cook, heat 2 tbsp olive oil in the same pot over medium heat; add the sliced 300g sausage and brown for 5 minutes per side; transfer to a plate.
• 3. Add the shredded duck confit pieces to the pot and sear for 3 minutes until golden; remove and set aside with the sausage.
• 4. Reduce heat to medium-low, add the diced 1 pcs onion and minced 3 pcs garlic; sauté for 4 minutes until translucent and fragrant.
• 5. Stir in the cooked 500g white beans, the browned sausage, and the duck confit; pour in enough chicken or vegetable stock to just cover the mixture (about 500ml).
• 6. Bring the mixture to a gentle boil over medium-high heat, then reduce to a low simmer, cover, and transfer the pot to a pre‑heated oven at 150°C (300°F).
• 7. Bake for 2 hours, checking after 1 hour and stirring gently; if the liquid looks low, add a splash more stock or water.
• 8. After 2 hours, remove the lid, increase oven temperature to 180°C (350°F), and bake uncovered for an additional 30 minutes to form a golden crust on top.
• 9. Let the cassoulet rest for 10 minutes before serving.

🔥 Serve

• Spoon the hot cassoulet into deep bowls, ensuring each serving gets beans, sausage, and duck.
• Garnish with a sprinkle of fresh chopped parsley (optional) and a drizzle of extra‑virgin olive oil.
• Serve alongside crusty French bread or a simple green salad dressed with vinaigrette.