The real Cassoulet Chalossais

Cassoulet is to the South-West what pancakes are to Brittany: sacred! However, there are as many recipes for cassoulet as there are provinces. Maison Dubernet is the beautiful region of the Landes! The latter has its own traditional recipe. Maison Dubernet tells you the secrets of its unique Chalossais Cassoulet!

For 6 persons
Preparation : 45mn
Cooking time: 3 hours
Rest : 12h

Ingredients:

• 500g dried beans, ingot type
• 500g of pork confit
• 3 duck legs confit
• 3 candied sausages
• 300g of ventresca
• Duck fat
• 2 onions
• 2 carrots
• 3 cloves of garlic
• Tomato concentrate
• Parsley, thyme & bay leaf, cloves
• Salt & Pepper

Preparation:

• Soak the dried beans overnight in cold water.
• The next day: drain the beans, put them in a casserole and cover with cold water. Blanch them for 5 minutes from boiling. Empty the water and set aside.
• In the casserole dish, brown the bacon belly in the duck fat, the carrots cut into cubes, a sliced onion and garlic.
• Add a pricked onion with cloves, thyme and bay leaf, beans and a nice tablespoon of tomato paste. Cover with 3L of water. Season with salt and pepper.
• Leave to cook in small stocks for about 2.5 hours.
• Pour into a large ovenproof dish. Arrange the pieces of pork confit, duck legs and sausage confit on top, pushing them in slightly.
• Bake for 1h30 in a hot oven until a nice crust forms.