Cassoulet

Ingredients for 2 servings:

• 300 g beans, white
• Water, cold for soaking
• 2 tbsp thyme, dried
• 1 bay leaf, dried or fresh
• 2 duck legs
• salt and pepper
• 5 tomatoes
• 1 onion(s)
• 2 garlic cloves
• 100g bacon
• 250 ml dry white wine
• 250 ml instant chicken broth
• 400 g sausages, raw
• ½ bunch parsley, flat
• 40 g breadcrumbs
• n. B. water

Instructions

Working time approx. 1 hour; Rest time approx. 13 hours; Cooking/baking time approx. 3 hours; Total time approx. 17 hours

Soak the beans in cold water overnight. Drain the water in the morning. Cook the beans in fresh water and 1 bay leaf for about 1 hour until tender. They should not be fully cooked. This can vary depending on the type of bean. Drain the beans and set aside. Line a tagine with bacon. A traditional tagine must be soaked in water beforehand. Don’t forget to do this. Finely chop the tomatoes. Peel the onion and garlic cloves and also finely chop them. Wash the parsley, pat dry, remove from the stalks and chop finely. Mix it in a bowl with the breadcrumbs. Squeeze the sausage meat out of the skins and form into small balls. Wash the duck legs, pat dry, and rub with salt and pepper. Heat a large pan or pot. Braise the duck legs in the pot, skin-side down, then turn and brown on all sides for about 4-5 minutes. Remove from the pan. Sauté the onion and garlic in the remaining duck fat. Add the diced tomatoes and sauté for about 2 minutes. Season with salt and pepper. The tomatoes shouldn’t fall apart. Turn off the heat while you cook. Season the beans with salt and pepper. Add the thyme and stir in the tomato and onion mixture. Place half of it on top of the bacon. Then place the duck legs on top and add the remaining bean and tomato mixture. Baste with chicken stock and wine. Then add the sausage balls and pour the parsley and breadcrumb mixture over the legs and spread it over the beans. Cover the tagine and braise in the oven at 140°C (top/bottom heat) for 3 hours. Then turn off the oven and leave the tagine in the oven for another hour. Serve with baguette. Tip: If you have any leftovers, make a Serbian bean soup the next day. It tastes incredibly flavorful. Add carrots, bell peppers, tomato sauce, and Debrecen sausages or Cabanossi. Top up with broth if necessary. Therefore, I always boil 500g of beans and then measure out the remaining 300g for the cassoulet. This way, I can fit the remaining beans into the soup. If you don’t have a tagine, you can also use a slightly taller pan, a wok, or a similarly large pot. Make sure you have a lid.