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Cumbrian Cassoulet




Source of Recipe


Brackenrigg Inn, Cumbria


List of Ingredients




250gms Onions
250gms Carrots
50gms Celery
1 tbsp Tomato Puree
3 cloves Garlic
800gms Chopped Tomatoes (skinned)
800gms Haricot Blanc Beans (pre soaked)
1 bunch Thyme
1 Bay Leaf
4 Duck Legs (confit)
8 good quality Cumberland Sausages
25mls Dry White Wine
Salt and Pepper
Breadcrumb chopped with Rosemary/Sage/Parsley
Olive Oil


Recipe



Peel carrots/onions/celery and cut into 1cm chunks.

Put 2tbls olive oil into a large pot, when it is hot add the diced vegetables and mix with wooden spoon. (Do not let them colour).

Add the garlic, thyme and bay leaf, tomato puree and mixed beans.

Pour on wine and bring to the boil. Turn down and simmer for 5 mins.

Add chopped tomatoes and sausages and cover with water and cook for 30 minutes.

Add duck legs and seasoning and continue cooking for a further 15 mins.

Before serving, top with the breadcrumbs and mixed herbs and grill until golden brown.