Cassoulet de Toulouse

Cassoulet de Toulouse is a traditional French dish made with white beans, duck confit, pork sausage, and pork belly.

Ingredients - Serves 6

Soak the white beans in water overnight. Drain and rinse before using.
In a large pot, heat some oil over medium heat. Add the onion, carrot, celery, and garlic. Cook until softened, about 5 minutes.
Add the pork belly and cook until browned. Remove from the pot and set aside.
In the same pot, brown the pork sausage. Remove from the pot and set aside.
Add the duck confit to the pot and cook until browned. Remove from the pot and set aside.
Add the tomato paste, bay leaves, and thyme to the pot. Cook for 1 minute.
Add the white beans and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 2 hours, or until the beans are tender.
Preheat the oven to 350°F.
In a separate pan, heat some oil over medium heat. Add the breadcrumbs and cook until golden brown. Remove from heat and stir in the chopped parsley.
Remove the bay leaves from the pot. Stir in the cooked pork belly, pork sausage, and duck confit.
Transfer the cassoulet to a baking dish. Sprinkle the breadcrumb mixture over the top.
Bake for 1 hour, or until the top is golden and crispy.
Serve hot and enjoy!