Traditional French Cassoulet

Ingredients

• For the bean and vegetable base:
• 400 grams dried haricot, cannellini, or navy beans soaked in water overnight
• 1/2 pound uncut bacon
• 20 grams goose or duck fat
• 1 celery stalk, roughly chopped
• 1 small white onion, roughly chopped
• 2 carrots, roughly chopped
• 4 garlic cloves, peeled but not chopped
• 1/2 pound andouille sausage
• 1 plum tomato (fresh or canned), cut into eighths
• 1 bouquet garni
• 1 teaspoon kosher salt
• 2 pinches black pepper
• 1 clove, crushed
• 2 teaspoons lemon juice
• To assemble the cassoulet:
• 4 duck confit legs
• 40 grams duck fat
• 50 grams bread crumbs
• 1 garlic clove, minced
• 1/4 cup chopped fresh flat leaf parsley, to serve

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