Cassoulet

Ingredients for 8 servings:

• 750 g beans, white
• 750 g pork belly, cured
• 4 large duck breasts
• 8 small sausages, raw
• 4 tbsp olive oil
• 2 bulb(s) of onion(s)
• 6 cloves garlic, finely chopped
• 2 bay leaves
• 1 tsp. clove powder
• 4 tbsp tomato paste
• 1 large can of tomatoes, peeled
• 100 g breadcrumbs
• Salt and pepper, black from the mill

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

classic French stew with a special touch

Soak the beans in a large container overnight. Soak the salted pork belly in water in another container overnight. Drain the beans and place them in a large pot of fresh water, bring to a boil, boil briskly for 10 minutes, drain, and set aside. Trim the rind from the belly meat. Cut the remaining belly meat into 2cm x 2cm cubes. Divide the 4 duck breasts. Heat 2 teaspoons of olive oil in a pan or saucepan and brown the pork in batches. Place the beans in a large pot with the onions, finely chopped garlic, bay leaves, clove powder, and tomato paste. Stir in the fried cubes of pork belly and cover with water. Bring to a boil, then reduce heat to low and simmer covered for 1.5 hours, until the beans are tender. Preheat the oven to 180°C. Heat the remaining oil in a pan and fry the duck breast and sausage, then cut the sausage into pieces. Then pour the bean mixture into a stoneware pot (the soaked bottom of a Roman pot will also work) or another ovenproof dish. Quarter the tomatoes and fold them in with the sausage pieces and duck breast. Season to taste with salt and pepper. Sprinkle evenly with breadcrumbs and bake in the oven for 45 minutes to 1 hour, until the crust is golden brown.