1ltpassata (or make your own with 2x tinned chopped tomatoes & some Herb de Provence)
2onions, sliced
3garlic cloves, peeled and crushed
100mlwhite wine
2tbspfresh thyme leaves, chopped
300mlchicken stock
125gfresh white breadcrumbs
50gduck or goose fat
salt and pepper for seasoning
fresh parsley, chopped as a garnish
Instructions
Pre-heat the oven to 150C/300F.
In a large casserole dish, brown the duck (take your time), then remove to a plate while you brown the sausages and lardons, remove these and brown the pork belly pieces.When cool enough chop the sausages into 4-6 pieces.
In a large bowl, mix the beans with your passata, onions, garlic, white wine, thyme leaves and season well.
Now start layering your casserole dish.(*if you have a lot of fat from the duck etc in the bottom, pour some out into a jar).First, put a 1/3 of the bean mix on the base of the casserole dish, then 1/2 the meat on top of this, and repeat.
Pour the stock into the casserole dish and sprinkle the breadcrumbs over the top.Dot the duck or goose fat over the breadcrumbs, along with any of the fat you took out earlier.
Put the dish in the oven (no lid) and cook for 2 - 3 hrs when you will see a nice crust formed on the top.*if the cassoulet dries out a little during cooking, add in a little more chicken stock.