dinner · dairy-free
Weeknight-friendly cassoulet
A simplified version of the French classic: white beans baked with duck legs, Toulouse-style sausage and lamb in a garlicky, herby broth under a golden crumb crust.
- Time
- 180min
- Steps
- 4
Ingredients
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Allergens
Contains wheat.
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Shopping list
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Equipment
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Method
-
1
Brown the lamb and sausage in a little duck fat; soften the vegetables and garlic and add the tomato paste.
-
2
Add the beans, stock and herbs, nestle in the duck legs and lamb, and bring to a simmer.
-
3
Bake uncovered at 160°C (325°F) for 2 hours, breaking the crust that forms and pushing it under a few times.
-
4
Scatter crumbs and parsley over the top and bake 20 minutes more until golden.
