cassoulet, french cuisine, ricepe,





Preparation Time:

30 minutes
Cooking Time: 1 hour + 30 minutes + 2 hours + 1 hour




- 2 pounds (1 kg) white beans (leave to soak overnight in salted water)
– bacon rind
– 3 carrots, cut into small chunks
– a few garlic cloves
– 1 small garlic sausage
– 1 hunk goose confit
– tomato purée
– 1 bouquet garni



For one hour, cook the white beans with the bacon rind, already parboiled and tied up, the 3 carrots and the garlic cloves. Add the garlic sausage and cook another half an hour.

Brown the goose confit in its own fat, add some pressed garlic, and sear. Add this and the tomato purée to the beans. Add the bouquet garni and cook 2 hours.

Put the cooked bacon rind, the goose, and the sausage (all sliced) into a dish. Pour the beans on top.

Cover it with browned breadcrumbs and let it cook another hour in the oven, basting it from time to time with the water from the beans.

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