Duck cassoulet au gratin

COOK TIME
330 mins

TOTAL TIME
330 mins

Ingredients

Directions

1. 1

   Soak the beans in cold water overnight the day before.

2. 2

   The next day drain the beans in a sieve. In a pot cover with about 1 l water. Cover and bring to the boil. Wash the thyme. Add half with bay leaf to the beans. Cook the beans at low heat for about 1 1⁄4 hours until firm to the bite.

3. 3

   Cut the duck into 8 parts (see left), wash and pat dry. Cut both breast fillets in half crosswise. Put them with the skin side down in a cold roasting pan. Drain the fat at medium heat.

4. 4

   Add the rest of the duck pieces. Season with salt and pepper. Fry all around for about 8 minutes.

5. 5

   Meanwhile peel onions, garlic and carrots. Dice everything. Remove the duck pieces. Fry the onions, garlic and carrots in the duck fat for about 3 minutes. Add tomatoes, juice and cinnamon.

6. 6

   Mash tomatoes with a wooden spoon.

7. 7

   Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Drain the beans in a sieve. Stir into the tomato vegetables with wine. Take out half of the bean vegetables. Spread pieces of duck on the remaining bean vegetables in the roaster.

8. 8

   Add the rest of the bean vegetables. Cover and cook in a hot oven for 3 1⁄2 hours.

9. 9

   Crumble bread for the crust. Grate the cheese roughly. Remove leaves from the remaining thyme, mix with bread and cheese. Take the roaster out of the oven and turn the temperature up (electric cooker: 200 °C/circulating air: 175 °C/gas: see

10. 10

    manufacturer). Spread the bread mixture over the stew. Bake in a hot oven for about 30 minutes. Green salad tastes good with it.