2 Brome Lake orange duck and pork sausages
7 ounces (210 g) lingot or tarbais dry beans2
3 tablespoons (45 ml) olive oil
1 minced onions
2 slices of bacon, in thin strips
2 tomatoes, diced
2 tablespoons (30 ml) garlic flower
12 saffron fibres
6 cups (1.5 L) poultry stock or water
8 pitted prunes
1/2 teaspoon (2 ml) Espelette pepper
3 tablespoons (45 ml) plain breadcrumbs
Salt flower to taste
Soak the beans in cold water for at least 5 hours.
Rinse it under running water. Drain and set aside.
In a large cooking casserole, sauté the onion and bacon
in the olive oil for 3 minutes. Add the beans, tomatoes,
garlic flower and saffron. Cover with 3/4 of the broth or water.
Bring to a boil, reduce heat to medium and cook, uncovered,
for one hour.
Add the prunes and sprinkle with a little salt flower
and Espelette pepper. Split the sausages in two and add
to the pan along with the duck legs confit. Add remaining liquid.
Preheat the oven at 180°C (350°F), cover and cook for
40 to 45 minutes. At the very end, season with the remaining
Espelette pepper and salt to taste. Let it rest away from heat
for 20 minutes. Divide in individual earthenware or
enamelled cast iron casseroles. Lay the duck legs confit
and the sausages on a bed of beans and vegetables.
Finish with the breadcrumbs. Broil for 2 minutes until brown.
Serve at once.
Serves: 4
Preparation time: 30 minutes
Cooking time: 1 heure 40 minutes
Chef: Thierry Daraize
1Cassole is the Issel clay pot, formerly used in the Southwest of France,
which gave its name to the renowned cassoulet served in that region.
It is also called Cassolot.
2 You can always modify the recipe using canned cooked flageolets,
white beans or lentils. In that case, put all ingredients in the pan
and cook directly in the oven for 30 minutes.
According to types of beans, cooking time may differ. If need be,
add liquid. Always add the meat, which is already cooked,
30 minutes before the end.
