The recipe for cassoulet is Northern ingots

La Cocotte makes us want to sit on the sofa.

2 onions

2 cloves

2 decorative bouquets

6 garlic cloves

150 g bacon

200 g smoked bacon

1 small garlic sausage

2 confit duck legs

4 toulouse sausages,

800 g beef

40 g olive oil

200 g crushed tomatoes

1 liter of chicken

40 g crumbs

Salt and pepper

to move forward

Rinse it off soak it in sleeping at night.

In a casserole, bring it back beans poured into the nose, 1 onion stuffed with cloves, garni flowers, 2 cloves of garlic and minced carrot.

Longitudinal wetness is cook it 1 hour 30 minutes on low heat.

in the middle of cooking, add it sausage.

In a large pot, purple duck legs and set aside.

In the same pot, add it duck fat and sheep dye.

add it the second minced onion, remaining garlic, drained beans, Toulouse sausages and duck legs.


Wet rate and chicken stock. Cover and bake for 1 hour and 30 minutes at 130°C.

At the end of cooking, get it casserole dish, sprinkle with breadcrumbs, add chopped bacon, return to the oven and brown a little.

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