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Cassoulet de Essex
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Total Time:
3 hours 20 minutes
Ingredients:
  • 20 g coarse sea salt
  • 8 sprigs of fresh thyme
  • 8 cloves
  • 8 juniper berries
  • 12 fresh bay leaves
  • 5 cloves of garlic
  • 1 orange
  • 1 whole nutmeg for grating
  • 3 duck legs
  • 600 g lamb breast
  • 500 g higher-welfare pork belly skin removed
  • 3 higher-welfare Toulouse sausages
  • 1 large onion
  • 2 sticks of celery
  • 1 large leek
  • 6 sprigs of fresh rosemary
  • 2 x 400 g tins of quality plum tomatoes
  • 1 good splash of Merlot or Malbec
  • 1 x 660 g jar of cannellini beans
  • 200 g fresh breadcrumbs
  • ½ a lemon
Instructions:
  • In a food processor, combine salt, thyme, cloves, berries, and 4 bay leaves. Add peeled garlic, orange zest, nutmeg, and a pinch of black pepper. Blitz to make flavored salt. Rub the flavored salt generously over duck legs, lamb breast, and pork belly in a tray. Cover and refrigerate overnight. The next day, preheat oven to 180°C/350°F/gas 4. Brush salt off meat and pat dry. Cut duck legs into thighs and drumsticks, then divide lamb and pork into 8 pieces each. Arrange meat in a tray and roast for 1 hour 30 minutes. Remove most rendered fat from the tray, add sausages, and roast for 20 minutes. For the sauce, chop onion, celery, leek, and rosemary. Fry with reserved fat for 15 minutes. Add tomatoes and 2 tins of water, simmer for 5 minutes. Add meat to the sauce, stir in wine from the tray, and cook. For topping, mix drained beans with breadcrumbs, bay leaves, garlic, salt, oil, and lemon zest. Scatter over cassoulet. Bake for 1 hour until golden. Serve with steamed greens.

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