Name: Martine Defruyt’s Toulouse Cassoulet
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: 10 serving(s)
Ingredients: 2 lb (1 kg) dried Tarbais beans (1.25 litres/5 cups); 1 lb (454 g) onions, peeled (about 3 onions); 3 cloves; 1 lb (454 g) salt pork; 2 carrots, peeled; 10 cloves garlic, peeled; 1 bouquet garni; 1 lb (454 g) tomatoes, peeled and quartered; 1/4 lb (115 g) duck fat; 8 Toulouse sausages; 1 garlic sausage; 4 or 5 confit duck legs; 1 lb (454 g) slab bacon, cut into lardons (1-cm/1/4-inch sticks); 1/2 cup (125 ml) breadcrumbs; Salt and pepper

Note from Ricardo

When I visited southwestern France last summer, I was fortunate enough to have the chance to visit the market and cook with Martine Defruyt, the owner of Charme et douceur de Rosiès and a cassoulet specialist.

Martine Defruyt’s Toulouse Cassoulet

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note