Main French

Spring cassoulet with pistou

Name: Spring cassoulet with pistou
Prep time: 55 min
Cook time: 90 min
Total time: 145 min
Yield: 4
Cuisine: /french
Ingredients: 2kg fresh broad beans, podded (to give about 400g); 4 confit duck legs in duck fat; 1 onion, finely chopped; 5 garlic cloves, thinly sliced; 3 carrots, finely chopped; 3 celery stalks, finely chopped; 1 tablespoon each chopped rosemary and thyme; 1 teaspoon chopped parsley stalks; 200g flat pancetta, cut into 1-2cm pieces; 2 tablespoons Ardmona Pureed Tomatoes; 1/2 cup (125ml) dry white wine; 2 cups (500ml) chicken stock; 8 baby turnips, halved, trimmed with 2cm stalk left intact (or 1 regular turnip, chopped); 2 tablespoons toasted pine nuts; 3 garlic cloves, roughly chopped; 2 cups basil leaves; 1/2 cup chervil or parsley leaves; 1/2 cup (125ml) extra virgin olive oil

Rate now

55m

1h 30m

Jump to recipe

by David Prior

delicious. contributor

Oct 03, 2015

If you have some time to do some slow cooking, try this French-style cassoulet. Legend has it that the original beans in cassoulet were not white, but actually broad beans. Both are wonderful, but broad beans make a lighter option for spring.

2kg fresh broad beans, podded (to give about 400g)
4 confit duck legs in duck fat
1 onion, finely chopped
5 garlic cloves, thinly sliced
3 carrots, finely chopped
3 celery stalks, finely chopped
1 tablespoon each chopped rosemary and thyme
1 teaspoon chopped parsley stalks
200g flat pancetta, cut into 1-2cm pieces
2 tablespoons Ardmona Pureed Tomatoes
1/2 cup (125ml) dry white wine
2 cups (500ml) chicken stock
8 baby turnips, halved, trimmed with 2cm stalk left intact (or 1 regular turnip, chopped)

Pistou (makes about 1 cup)

2 tablespoons toasted pine nuts
3 garlic cloves, roughly chopped
2 cups basil leaves
1/2 cup chervil or parsley leaves
1/2 cup (125ml) extra virgin olive oil

Method

1.

Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins. Set aside.
2.

Scrape excess fat from duck legs, then warm 4 tablespoons fat in a pan over low heat. Add the onion, garlic, carrot, celery, herbs and pancetta, and cook, stirring, for 15 minutes or until vegetables soften.
3.

Increase heat to medium, stir in passata and wine, then bring to the boil. Add stock and bring to the boil, then reduce heat to medium-low and simmer for 40 minutes or until thickened.
4.

Add turnip to cassoulet and cook for 6-8 minutes until just tender. Add broad beans and cook for a further 5 minutes.
5.

Meanwhile, for pistou, pound nuts, garlic and a pinch of salt in a mortar and pestle until a paste forms. Add a few herbs and 2 tablespoons oil and continue to pound. Continue adding herbs and oil until a smooth paste forms. Stir in any remaining oil. Season.
6.

Heat 1 tablespoon duck fat in a pan over medium heat. In batches, cook duck legs, skin-side down, for 6 minutes until golden and crisp. Turn over and cook for a further 6 minutes or until warmed through.
7.

Divide cassoulet among 4 bowls and top with a duck leg and a spoonful of pistou. (Leftover pistou will keep in the fridge under a thin layer of oil for up to 1 week).