Cassoulet Of Champoeg Farm Goose Recipe
Confit, cured & roasted breast and Toulouse sausage simmered with Ayers Creek Tarbaise beans - garlic & herb breadcrumb crust
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Beans
Soak the Ayers Creek Tarbaise beans overnight in a large bowl of water. Drain and rinse before using.
- 2
Cook the Beans
In a large pot, combine the soaked beans with chicken or duck broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the beans are tender.
- 3
- 4
Combine Ingredients
Add the sautéed aromatics, confit goose breast (shredded), and Toulouse sausage (sliced) to the pot with the beans. Stir well to combine and simmer for an additional 30 minutes.
- 5
- 6
Bake
Transfer the pot to the preheated oven and bake for 20-25 minutes, or until the breadcrumb crust is golden brown and crispy.
- 7
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your cassoulet of Champoeg Farm goose!