Cassoulet

South West France

This is not a classic cassoulet. It has less fat, more vegetables, no pork — it is gluten free and faster to prepare. This more modern, lighter version lacks nothing for depth of flavour; it is however not quite the stick-to-your-ribs affair of the medieval kitchen.

If you want the full classic, you will need to replace the smoked duck with a half pound of fatty bacon, which you will cut and sauté with the onions at the beginning. Or if you want to go slightly lighter rather than heavier, it is also possible to replace the confit duck with chicken thighs (plus 2–3 tablespoons of duck fat).

Ingredients

• 1 medium onion, finely diced
• 2 carrots, finely diced
• 4 celery sticks, finely chopped
• 1 yellow turnip, finely diced
• 3 cloves of garlic, smashed and ground with a large pinch of salt using the side of a knife
• 3 whole cloves
• 1 tsp Dijon mustard
• 1 cup apple sauce
• 1 bay leaf
• A tied bundle of thyme
• ½ tsp salt (I like the salt from my preserved lemons)
• 2½ cups cooked white beans (soak and cook your own from dry, or use pre-cooked jarred beans). Traditionally they use Tarbais beans from Tarbes, but any suitably sized white kidney bean will do.
• 1½ cups white wine
• 2 cups water
• 4 confit duck legs
• 1 smoked duck breast
• 30–40 cm of sausage — Toulouse sausage with a smidgen of truffle, or perhaps confit duck sausage
• 1½–2 cups gluten-free breadcrumbs (see my recipe)

Instructions

1. Preheat the oven to 220°C (425°F).
2. In a heavy-bottomed, ovenproof casserole pot, brown the onions over medium heat. Add the spices and vegetables and cook until the vegetables are just soft.
3. Add the confit duck and sausage and brown lightly. Then add the smoked duck and beans.
4. Cover with the water and wine, stir in the mustard and apple sauce, and put on the lid.
5. Cook in the oven for 45 minutes.
6. Remove from the oven, take off the lid and sprinkle with a layer of breadcrumbs. Return to the oven uncovered for another 10 minutes, or until the breadcrumbs have browned.