Toulouse cassoulet

Preparation

1. 1

   Sauté the bacon lardons and chopped onion.

   Speed 1🌡 120°C⏱ 5 min
2. 2

   Add the drained beans, sliced sausage, tomatoes, garlic, bouquet garni and water.

   Speed 1🌡 100°C⏱ 75 min

   💡 Long cooking time of 75 minutes.

3. 3

   Transfer to an earthenware dish. Arrange the duck confit, sprinkle with breadcrumbs. Bake for 20 min at 200°C.

   💡 Break the crust once, then return to the oven for 10 min.