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Cassoulet

Frank Bordoni from Great Food Live
For a hearty supper dish, try Frank Bordoni's version of cassoulet - the classic French medley of sausage, duck confit and beans

Cassoulet

Method

1. To prepare the sausages and belly of pork (if using), prick both with a fork and place in a pan with enough cold water to cover. Bring to the boil and remove from the pan. Leave to rest for 2 minutes and refresh in cold water.

2. Drain the beans, place in a large heatproof casserole dish and cover with clean cold water.

3. Add the onion, bouquet garni, thyme and garlic and bring to the boil. Simmer for 1 hour, until the beans are just softened.

4. Add the blanched belly of pork and chopped tomatoes. Cook for a further hour - make sure you keep the beans covered with liquid throughout.

5. Meanwhile, preheat the oven to 200C/Gas 6. Remove any excess cold fat from the duck legs, and place them on a rack in a deep baking tray.

6. Place the blanched sausages on a separate tray and cook the duck and sausages in the oven for 15-20 minutes, until crisp. Set aside until cool enough to handle.

7. Remove the casserole from the heat. Shred the meat from the duck legs and cut the sausages into bite-sized chunks. Add both to the casserole, season with salt and freshly ground black pepper, and serve immediately.

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Serves: 4

Prep: 1 hr, plus overnight soaking for the beans
Cook: 2 hrs 30 min

Ingredients
2 Toulouse sausages
250g piece pork belly, (optional)
450 dried white beans, soaked in cold water overnight
1 onion, roughly chopped
1 bouquet garni
1 Thyme
2 garlic cloves, lightly crushed
250 Tomatoes, skinned, seeded and chopped
2 preserved duck legs, (confit du canard)
fine sea salt and freshly ground black pepper