Bean stew with duck and pork meat recipe

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Created by Gabriel Gaté

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Cuisine: French
Serves 6

Today Le Tour de France enters the south-west, famous for its hearty gastronomy. We meet a French charcutier who prepares a delicious cassoulet, and sommelier, Christian Maier, tells French chef, Gabriel Gaté, about the great wines of Gaillac.

Ingredients

2 tbsp duck fat
400 g salted pork, from the belly or shoulder, cut into 6 pieces
1 onion, diced
3 cloves garlic, crushed
1 carrot, sliced
2 or 3 sprigs of thyme, finely cut
1 branch celery, diced
3 tbsp plain flour
1 glass dry white wine
About 1 litre chicken stock
750 g cannellini beans that have been soaked in cold water overnight
3 tbsp tomato paste
Salt and freshly ground pepper
6 Toulouse sausages
6 confit duck legs
3 tbsp chopped parsley

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Preparation

Melt the duck fat in a cast-iron pan. Add pieces of salted pork and brown for a few minutes.

Add diced onion, crushed garlic and stir well. Add sliced carrot and the thyme and stir again. Add celery, then add plain flour and stir for 30 seconds.

Mix in dry white wine then the chicken stock and the cannellini beans. Add tomato paste, season with salt and pepper and bring to a simmer.

Cover pan and cook for about 1 hour on low heat or until the beans are almost cooked.

Add 6 Toulouse sausages and simmer for a further 15 minutes.

Add the duck legs and cook slowly for another 10 minutes.

Spoon the saucy beans into 6 deep plates. Top with a piece of pork and duck, sprinkle with chopped parsley and serve. Bon appétit!

If you enjoyed this Bean stew with duck and pork meat recipe then browse more French recipes, stew recipes, meat recipes and our most popular hainanese chicken rice recipe.

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