Entencassoulet

Ingredients

Directions

1. 1

   Soak the beans in cold water overnight. Wash the thyme and bay leaves, shake dry. Pour the beans into a sieve, drain, place in a pot and pour on enough water to cover the beans. Season with half of the thyme and bay leaf. Bring to the boil in a closed pot and cook at reduced heat for about 1 1/4 hours until not quite soft

2. 2

   Cut the duck into about 10 pieces, wash, dab dry and season with salt and pepper. Peel and chop onions and garlic. Fry the duck breast pieces in a roaster on the skin side. When enough duck fat has been left out, add the remaining duck parts and roast them all around for about 10 minutes

3. 3

   Peel and finely dice the carrots. Remove the duck parts and fry the carrot cubes, onions and garlic in the hot oil for about 3 minutes. Add tomatoes and chop. Season with cinnamon

4. 4

   Drain the beans, add the diced vegetables and wine and mix well. Put half of the beans in a roasting pan. Spread the duck parts on top. Add the remaining beans. Braise in a closed roaster in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 3 1/2 hours

5. 5

   Crumble white bread roughly. Coarsely grate cheese. Strip the remaining thyme leaves from the stalks. Mix white bread, cheese and thyme. Spread over the stew and bake at an elevated temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Salad tastes good with it

6. 6

   Waiting time approx. 12 hours