Cassoulet of cannellini beans, duck and Toulouse sausage

    Cassoulet of cannellini beans, duck and Toulouse sausage

    37saves
    40min


    13 people made this

    About this recipe: A traditional French cassoulet would take several hours to cook, but you can make this shortcut version using canned beans and succulent, quick-browned duck breasts, then leave it to bubble on the hob. Serve with crusty garlic bread and steamed Savoy cabbage.

    Ingredients
    Serves: 4 

    • 2 tbsp olive oil
    • 3 fresh Toulouse or merguez sausages
    • 2 skinless duck breast fillets, cut into bite-sized chunks
    • 125g bacon lardons
    • 1 onion, chopped
    • 3 garlic cloves, crushed
    • 400g can cannellini beans, drained and rinsed
    • 400g can chopped tomatoes with herbs
    • 2 sprigs of fresh thyme

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Brown the meats: Heat 1 tbsp oil in a large flameproof casserole or heavy-based pan and brown the sausages all over for 5 minutes. Remove from the pan and add the duck pieces and lardons. Stir-fry until browned all over.
    2. Add the vegetables: Add the onion and garlic to the casserole or pan, and cook for 5 more minutes. Cut each sausage into four pieces and return to the casserole or pan, followed by the beans, the tomatoes, thyme and seasoning.
    3. Finish the cassoulet: Bring to the boil, then simmer gently, uncovered, for 15-20 minutes or until the liquid is slightly reduced. Serve.

    Cooking tip

    You can give the cassoulet a traditional topping, if you have time. Preheat the grill to high, then scatter 4 tbsp dried breadcrumbs over the cassoulet at the end of step 3. Grill until the crumbs turn golden (if necessary, wrap a wooden handle with foil to protect it from the heat of the grill).

    …more ideas

    *Flageolet and monkfish cassoulet: Instead of the duck and sausages, use 400g monkfish fillets (black membrane removed), cut into 3cm chunks. Lightly brown the monkfish at step 1 for 2-3 minutes. Increase the lardons to 200g and use a 400g can of flageolet beans instead of the cannellini beans. Cook the cassoulet for 15 minutes, adding the monkfish for the last 5-7 minutes of cooking. Serve with lightly steamed Swiss chard or spinach.
    *Vegetarian cassoulet: Omit all the meats and use 3 smoked garlic cloves instead of fresh. Add 1 chopped fennel bulb and 1 peeled and chopped carrot to the onion at step 2, and use 2 cans each of the tomatoes and beans. For a more substantial dish, add a 200g pack smoked or marinated tofu, cubed, or a 300g pack Quorn pieces. Make the breadcrumb topping (see Cooking tip), adding 3 tbsp grated Parmesan or Italian-style hard cheese.

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    Reviews (4)

    3

    I would like to try this recipe but do not know where I can buy toulouse sausages. I would be most grateful if somone could tell me. - 30 Aug 2010

    by
    2

    very nice, I used Chorizo Sausage and it worked a treat.:-: - 29 Nov 2010

    by
    0

    This was a great dish for a Sunday lunch when you don't quite know when your guests are turning up. I had everything chopped and ready to go and was ready in 40 minutes. I added a splash of red wine too.. - 15 Jan 2012

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