Cassoulet

Ingredients for 8 servings:

• 500 g bratwurst, strongly seasoned
• 300 g bacon, streaky, sliced ​​(not too thin)
• 1 kg lamb (preferably from the shoulder)
• 8 duck legs (duck drumsticks), boiled
• 1 kg beans, white, dried
• 3 tomatoes
• 4 cloves garlic
• 2 carrots
• 3 onions
• ½ liter wine, white, dry
• ½ liter chicken broth
• 1 liter of water
• 2 bay leaves
• 3 tbsp lard (goose or duck fat)
• Thyme, marjoram, pepper, sea salt

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Cover the beans in a pot with water and let them soak for about 24 hours. Cook the beans in the lightly salted soaking water until almost tender, then drain the water and season well with salt and pepper. Peel and finely dice the onions, garlic and carrot and fry them in goose or duck fat. Gradually add the liter of water. Add the herbs and the skinned, seeded and diced tomatoes (crease the bay leaves a few times). Let everything simmer on low heat for a good half hour. Then mix with the beans and season again well to taste, adding a dash of vinegar if necessary. In the meantime, brown the duck legs well in a pan and remove from the pan. Then brown the sausages and diced lamb in the resulting fat, then pour the fat out of the pan for another use and brown the bacon strips. Place the bacon strips on the bottom of a casserole dish, then the lamb, then the sausage (cut into pieces about 5 cm long), and then the duck wings. Add the beans, chicken stock, and wine. Bake covered for one hour in an oven preheated to about 180°C. Then remove the lid, add a little more stock if necessary (to prevent it from becoming too thick), and let it brown on the surface. Serve with a very strong wine, a simple red from the Medoc or a Cahors.