Cassoulet of Broad beans with Confit de Canard
Cassoulet of Broad beans with Confit de Canard Spring is my favorite food time in France, after a long hard winter suddenly the markets are alive with amazing fresh spring vegetables including broad beans which we love...here's a bit of a favorite of ours Ingredients 2kg fresh broad beans, podded ( to give about 400g) 4 confit duck legs in duck fat 3 carrots, finely chopped 3 celery stalks, finely chopped 1 onion, finely chopped 5 garlic cloves, thinly sliced 1 tbs each chopped rosemary and thyme 1 tsp chopped parsley stalks 200g flat pancetta or bacon, cut into 1-2cm pieces** 2 tbs tomato passata 125ml dry white wine 500ml chicken stock (salt reduced) 1 turnip, chopped Method Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins. Note: We are lucky and in spring can get young broad beans from the farmer which means we do not have to double pod them. If you get r...