Cassoulet
Serves 2 to 3
   1 tbsp duck fat (or butter or olive oil)
   ¼ cup diced celery
   ¼ cup diced carrots
   ¼ cup diced onions
   1 clove garlic, left whole
   1 cup coco or haricot beans, soaked overnight in cold water
   50ml dry white wine
   1 tsp tomato paste
   1 bay leaf
   2 sprigs thyme
   Salt
   Freshly ground black pepper
   1 tbsp olive oil
   1 to 2 Toulouse sausages, or good quality pork sausages
   200g cooked pork knuckle
   200g cooked pork belly
   2 confit duck legs
   ½ cup dried breadcrumbs
   3 tbsp chopped parsley

Preheat the oven to 150 deg C.
   Heat the duck fat in an ovenproof dish over a medium heat.
   Add the celery, carrot, onion and garlic and sauté for a few minutes.
   Drain the soaked beans and add them to the dish.
   Add the wine, stir well and bring to the boil.
   Add enough water to cover and bring to a simmer.
   Add the tomato paste, bay leaf and thyme and season with a little salt and pepper.
   Cover with a lid and cook for 1 to 1½ hours, or until the beans are almost cooked.
   Heat the oil in a frying pan and brown the sausages all over.
   Add them to the ovenproof dish, along with the pork knuckle, pork belly and duck legs.
   Shake the dish to distribute the beans evenly, then sprinkle on the breadcrumbs.
   Return the dish to the oven and cook, uncovered, for 30 minutes until the breadcrumbs are crisp and brown.
   Sprinkle with chopped parsley and serve.

From: Taste Le Tour. By Gabriel Gaté. Published by Hardie Grant.
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