Summer Cassoulet with Beans from Philippe Etchebest
Ingredients
Instructions
- 6 Toulouse sausages
- 6 Duck legs confit
- 800 g broad beans
- 8 spring onions
- 6 Tomatoes
- 4 garlic cloves
- 6 Rusks
- 1 bay leaf
- 3 sprigs of fresh thyme
- 3 tbsp. tablespoons olive oil
- 15 cl Veal stock
- Salt
- Pepper
- Shell the beans. Peel the garlic and remove the stems from the spring onions.
- Cut them in 2, chop their stem finely. Wash and cut the tomatoes into quarters.
- In a casserole, brown the duck legs on all sides, over medium heat, 5 min.
- Set aside then in the same casserole dish, brown the sausages on all sides, 5 min. Reserve them.
- In the casserole, heat the oil and melt the new onions with the tomatoes and the garlic, 5 min.
- Add the broad beans, bay leaf, chopped onion stems, thyme and veal stock. Mix then add the sausages and duck legs.
- Cover and cook over low heat for 20 mins.
- Sprinkle the surface of the cassoulet with coarsely mixed rusks and brown in the hot oven for 5 minutes.
- Chef's advice: for a modern version of this summer cassoulet, simply blanch the beans for 5 minutes then plunge them into ice water to keep their color then add them just after cooking they are reheated and remain al dente.
Summer Cassoulet with Beans from Philippe Etchebest
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Summer Cassoulet with Beans from Philippe Etchebest Recipe – Summer Cassoulet with Beans from Philippe Etchebest Recipes
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