Cassoulet de Toulouse

Method

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1. Drain the soaked beans, cover with fresh cold water, bring to the boil for 5 minutes, then drain again. This removes the compounds that cause indigestion.

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2. Warm the duck legs in a low oven until the fat runs; lift them out and reserve 4 tablespoons of the fat.

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3. Brown the pork belly and sausages in 2 tablespoons of the duck fat in a heavy casserole, then set aside. Render the lardons in the same pot.

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4. Add the onion, carrot and garlic and cook 8 minutes. Stir in the tomatoes.

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5. Return the pork belly, add the beans, bouquet garni, salt and enough stock to cover by 3 cm. Simmer gently for 1 hour until the beans are tender but intact.

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6. Cut the sausages into thick lengths. In a wide earthenware dish, layer beans, sausage, pork and duck legs, finishing with beans and enough liquid to just cover.

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7. Scatter the breadcrumbs over and drizzle with the remaining duck fat. Bake at 150°C / 300°F for 2 hours.

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8. Every 30 minutes, break the crust with the back of a spoon and press it gently under the surface. Traditionally this is done seven times; three or four is plenty.

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9. Rest for 20 minutes before serving straight from the dish.

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Chef’s Tips

• Tarbais beans hold their skins through hours of cooking. Cannellini are the best widely available substitute.
• The dish should never dry out — top up with hot stock if the beans look thirsty.
• Make it over two days. Everything improves overnight.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A robust Madiran or Cahors from the same region
• A sharp frisée salad with mustard vinaigrette is the only side needed
• Follow with a tarte aux pommes

Storage & Reheating

Refrigerate up to 4 days; the flavour peaks on day two. Reheat covered at 150°C / 300°F for 45 minutes with a splash of stock, uncovering for the last 15 to re-crisp.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.