Cassoulet

Ingredients

• 500 g white haricot/navy beans
• to taste cumin
• 1 kg mixture of duck
• to taste duck fat
• 1 onion
• to taste stock
• to taste bouquet garni
• 1 head garlic
• to taste salt
• to taste pepper
• to taste cloves
• to taste juniper berries
• to taste water

Steps

1. Blanch the beans by immersing them in plenty of boiling water for a few minutes.
2. Then transfer them into cold water seasoned with cumin.
3. Drain the beans and reserve.
4. Sear the meat in a pan with duck or goose fat, browning only the outside.
5. Remove the meat and reserve.
6. Sauté or stir-fry the onion in the same pan until golden or dark brown.
7. Then set the onion aside.
8. Drain and discard any residual fat from the pan.
9. Deglaze the dark residue in the pan using stock or white wine.
10. Reserve the deglazing liquid.
11. In a casserole dish, pan, or pot, layer the beans, meat, cooked onion, garlic cloves, bouquet garni, and juniper berries.
12. Add the deglazing liquid then enough boiling salted water to cover the beans by about an inch.
13. Bake at 90 °C (195°F) for about 4½ hours.
14. If necessary, add additional boiling water during the baking.
15. When a light crust has formed and the beans have absorbed all the water and become tender, the preparation is done.
16. Let stand for about 1 hour before serving.