Cassoulet – with Duck, Lamb and Pork Meat

Bacon and beans with bay leaf and fennel in cold water (1) bubble up leisurely. Do quietly without a lid at low temperature for a total of 2 3/4 hours.

In the meantime, season the ducks with salt. With the water (2) on the juice pan form. Roast on the 2nd rack from the bottom at 175 degrees for 1 3/4 hours.

In the meantime, cut the leg of lamb and the pork into thick slices. Peel the onions and garlic. Cut the onions into wedges and halve the garlic lengthwise. Pluck the thyme and parsley from the stems. Drain the tomatoes. Clean and chop the greens. Remove the crust from the white bread and finely chop it.

Remove the ducks from the juice pan. Drain and keep the duck fat.

Season the lamb and pork with salt and spread evenly on the juice pan with the garlic, thyme, onions and tomatoes. Roast on its own heat on the 2nd rack from the top for forty min, after twenty min turn to the other side and add 250ml of bean broth.

Remove the bacon. Add the greens to the beans form, season with salt and cook for fifteen min at low heat. Stir in the parsley.

In the meantime, remove wings, legs, breast fillets and meat scraps from the ducks. Cut the breast fillets into four pieces each. Cut the bacon into slices. In a large frying pan, turn the white bread crumbs to the other side in eight tablespoons of hot duck fat.

The

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