Confit

Portion of Cassoulet

Cassoulet

Soak your beans over night in water. Peel and slice your onions and carrots. In a large casserole dish, add the beans, carrots, onions, peeled garlic, chopped pork belly, bacon and clove studded onion and cover with water. Bring to the boil and cook for 2 hours on a low simmer. Top up with extra […]

Cassoulet Read More »

Gascon Salad

Gascon Salad

Heat your oven to 180 Fan/200C/Gas 6. I use either tinned or ready prepared legs of confit de canard. Cook your legs in the oven with some of the fat for 30 minutes. Remove and drain the fat. Boil your eggs for 6-8 minutes depending on their size to ensure a medium soft yolk. Peel

Gascon Salad Read More »

Garbure

Garbure

Put the soaked beans in a large saucepan with 2 litres of water, bring to the boil and then simmer for approx 2 hours occasionally removing any scum from the surface. Meanwhile, fry the bacon lardons in the duck fat with the chopped onion. When the beans are nearly cooked, add the bacon and onion

Garbure Read More »