Cassoulet

20	Duck legs (salted & confit)
1	Belly pork (salted & confit)
10	Onions (chopped)
16 cloves	Garlic (crushed)
20	Tomatoes (blanched, skinned & petaled)
2 pks	Passata
500g	Pancetta (lardons)
1 large tin	Plum tomatoes (pureed)
1 kg	Toulouse sausages
4½ lts	Chicken stock
1	Bouquet garni
2 tbsp	Duck fat
2 kg	White beans (soaked overnight)
1 kitchen spoon	Jelly from duck confit fat

Method

1.     In a large pan heat the duck fat before adding the onions, sweat down until well cooked.

2.     Add the garlic & cook out, then add the pancetta & cook out.

3.     Stir in the tomato petals with the bouquet garni & cook until the tomatoes have collapsed.

4.     Pour in the pureed tinned tomatoes, bring to the boil & then simmer for 5 mins.

5.     Add the white beans & chicken stock & simmer until cooked approximately 2 hrs.

6.     When almost cooked add the jelly (take note this will add salt).

7.     Remove the duck meat from the bones & take the fat from the pork & cut into strips.

8.     Cook the Toulouse sausages & slice them.

9.     Add the meat to the beans & check the seasoning.

10.  When ready to serve add a little chicken stock & flat parsley.

11.  Place into the serving dish & sprinkle with breadcrumbs & brown under the grill.