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Raymond Blanc's cassoulet


Raymond Blanc's cassoulet Recipe

Ingredients:
  • 140g pork rind
  • 140g smoked streaky bacon
  • 300g garlic sausages
  • 600g dried haricot beans , soaked overnight in 3 times their volume of water
  • 1 celery stick
  • 1 small onion , preferably a white skinned mild one
  • 1 large carrot
  • 6 garlic cloves
  • 2 ripe plum tomatoes
  • 25g goose fat or 2 tbsp olive oil
  • 1 bouquet garni
  • 8 pinches of sea salt
  • 2 pinches of freshly ground black pepper
  • 1 clove , lightly crushed
  • 2 tsp lemon juice
  • 4 confit ducks legs
  • 60g goose fat or 2 tbsp olive oil
  • 40g dried breadcrumbs
  • 1 garlic clove , finely chopped
  • a handful of fresh flatleaf parsley , coarsely chopped
Directions:
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Rank

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