Hard

Pepper

pinch

Salt

Poultry broth

cube

Breadcrumbs

Garlic

Fine herbs

tablespoon

Carrot

unit

Onion

Rack of pork

Lard

Sausage

Duck

 thigh

Dry white beans

Cassoulet

(Soak dried beans in cold water at least 12 hours before)10 min.Drain beans, pour beans into a casserole dish with a large volume of cold water over high heat. Count 5 min. from boiling then drain again. Reserve.

5 min.Prepare the broth: peel the onions, peel the carrots, place in a casserole dish with the bacon, chicken broths, salt and pepper, herbs and 4 liters of cold water.

60 min.Cook the broth uncovered for 1 hour over medium heat.

90 min. Cook the beans over medium heat in the strained broth for about 1 1/2 hours. Drain and reserve the broth.

5 min.Degrease the duck over low heat in a large sauté pan..

5 min.Set the duck aside and in the same fat brown the sausages and then still in the same sauté pan all the pork pieces.

1 min.Heat oven to 160°C

5 min.Take a deep cassoulet type dish and add 1/3 of the beans, put the meats and cover with the remaining beans. Pour in the hot broth and season with pepper.

180 min.Bake for 3 hours. After 2 hours of baking, sprinkle the surface with breadcrumbs.

Hard

356 min

Meat

Main course

Servings

8

Nutrition

/ per serving

Directions

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