French Cassoulet as cooked by an English woman in a Welsh kitchen.

duck confit

🥗Healthier: chicken thighs

💰Cheaper: canned duck

Chicken thighs are leaner and more affordable.

pork sausage

🥗Healthier: turkey sausage

💰Cheaper: beef sausage

Turkey sausage is lower in fat.

white beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper.

pork shoulder

🥗Healthier: lean beef

💰Cheaper: pork loin

Lean beef offers a healthier fat profile.

Soak the white beans overnight in a large volume of cold water, the longer the better.

Drain the beans then put them in a pan, cover with water and boil for 10 minutes. Drain.

Put the beans in a clean pan, add enough water to cover together with the salt. Boil for a further 45 minutes then leave to cool.

Add the duck fat to a pan. Prick the sausages and cook gently over a medium heat until browned.

Remove the sausages and cook the duck legs until brown.

Remove the duck legs and add the pork to the pan. Cook the pork for 10 minutes or until brown.

Remove the pork from the pan and place in a bowl. Add the lamb to the pan and cook for 10 minutes or until brown.

Remove the lamb from the pan and place in the bowl with the pork.

Remove the meat from the duck legs and place in the bowl with the pork and the lamb.

Drain the oil from the pan and leave 1-2 tbsp behind. Add the onions and garlic and cook for 3-4 minutes to soften.

Add the tomatoes, season with salt and pepper, and cook for 2-3 minutes.

Add the pork/lamb/duck mixture to the pan and add the chicken stock. Bring to the boil then turn off the heat. Skim off any fat.

Cut the sausages into thirds. Spoon a quarter of the beans into a large casserole dish. Top with a third of the meat mixture and one third of the sausage pieces. Continue layering, ending with a layer of beans.

Add the bouquet garni and the bay leaf. Pour on the remaining stock from the meat mixture.

Top up with enough of the bean juice to cover.

Season and bake at 165°C for 2 hours, adding more bean juice if required.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary