Goose cassoulet

Ingredients for 6 servings:

• 300 g beans, white, dried
• 150 g smoked bacon
• 400 g pork neck
• 1 bunch of soup vegetables
• 2 large onions
• 2 garlic cloves
• 2 tbsp goose fat
• salt and pepper
• 5 tomatoes
• 4 goose legs
• 2 cloves
• 1 bay leaf

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 16 hours

for cold days

Soak the beans in water overnight. The next day, roughly dice the smoked bacon and the pork neck. Finely chop the soup vegetables, dice the onion and garlic. Heat the goose fat in a large pan, lightly brown the bacon, and remove it. Then brown the pork, season with salt and pepper, and remove it. Finally, briefly sauté the vegetables, onion, and garlic. Preheat the oven to 200°C (top/bottom heat). Wash and quarter the tomatoes. Drain the beans and mix with the bacon, meat, vegetables, tomatoes, cloves, and bay leaf, and season with salt and pepper. Place everything in a roasting pan with a lid; a clay pot will also work. Pour in water or light vegetable broth until the beans are just covered. Season the goose legs with salt and pepper and place them on top of the bean and vegetable mixture. Place the lid on the cassoulet, place it in the preheated oven, and cook for about 2.5 hours. Then remove the lid and cook uncovered for another 30 minutes. The legs will be nice and crispy, and the meat will be tender as butter. Serve with a simple baguette as a side dish; we recommend pairing it with a dry red wine. This dish is ideal for guests because it’s so easy to prepare. It cooks itself—once it’s in the oven, you don’t really have to worry about it anymore.