Cassoulet toast recipe for a delicious French twist

Ingredients for Cassoulet toast

• 30 ml olive oil, plus more for drizzling

• 1 small onion, thinly sliced

• 4 garlic cloves, peeled

• 450 g butter beans, rinsed

• 120 g canned chopped tomatoes

• 2 sprigs thyme

• salt, to taste

• freshly ground black pepper, to taste

• 250 ml water

• 140 g prepared confit duck leg

• 4 thick slices airy country bread

• fresh italian parsley leaves, chopped, for garnish

How to make Cassoulet toast

1. Heat a medium frying pan over medium-high heat.

2. Add 1 tablespoon of oil, the onions, and 3 garlic cloves. Cook, stirring occasionally, for about 5 minutes, until the onions and garlic start to colour.

3. Reduce the heat to medium-low and continue cooking, stirring occasionally, for 25 minutes or until caramelised.

4. Add the beans, tomatoes, thyme, the remaining 1 tablespoon of oil, ¼ teaspoon of salt, and 250 ml of water. Increase the heat to medium-high and bring to a simmer.

5. Smash about one-eighth of the beans against the side of the pan with a fork to thicken the mixture. Cook until thickened, about 5 minutes.

6. Transfer to a bowl, discard the thyme, and smash the garlic cloves. Season with salt and pepper, stir well, and cover with foil to keep warm.

7. Preheat the grill.

8. Rinse out the frying pan and return it to the stovetop. Add the confit duck leg skin-side down to the cold pan.

9. Turn the heat to medium-low, add the remaining 1 tablespoon of water, cover the pan, and cook for 10 minutes. When the skin softens, scrape it off the duck leg and continue cooking alongside it; this will become the crackling.

10. Remove the lid, turn the duck leg, and continue cooking until the leg is warmed through and starting to crisp up, turning as needed.

11. Continue cooking the duck skin (as if it were a slice of bacon) until nice and crisp, about 3 minutes longer, keeping in mind it will crisp more as it cools. Drain on a paper towel.

12. Toast the bread on both sides under the grill until crisp on the outside and still soft inside.

13. Rub each slice generously with the remaining garlic clove and top each slice with about 125 g of the beans.

14. Shred the duck meat and divide it evenly among the toasts. Season with salt and pepper, drizzle with more oil if desired, and crumble the crackling over the top.

15. Sprinkle with parsley and serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.