Traditional Panzanella
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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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