One More Croissant for the Road by Felicity Cloake

Author:Felicity Cloake
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2019-04-18T07:48:00+00:00

Cassoulet

This version is closest in consistency to the one I ate in Castelnaudary, loose and soupy, but with the Toulouse sausage and confit duck that are surely everyone’s favourite bits, as well as slow-cooked pork – belly, rather than loin, which has a tendency to become rather dry with such long cooking. Call it a Greatest Hits album.

Serves 8

1kg haricot beans, soaked in cold water overnight

1 onion, peeled and halved

1 large carrot, cut into chunks

1 head of garlic, unpeeled, plus 4 cloves

2 sprigs of thyme

2 sprigs of parsley

1 bay leaf

1kg slab of pork belly, bone in

4 confit duck legs and their fat (reserve any jelly you find in the tin)

6 Toulouse sausages

300ml white wine

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