Cassoulet of duck leg and flageolets

Name: Cassoulet of duck leg and flageolets
Ingredients: 100 g Mushrooms; 200 g flageolets; 50 g sliced chorizo; rosemary; Thyme; 100 g blanched broad beans; Bay leaf; Garlic; 2 duck legs; 100 g blanched green peas; 100 g Goose fat; Pepper and salt

Cassoulet of duck leg and flageolets prepared in the classic way.

Ingredients

100gMushrooms

200gflageolets

50gsliced chorizo

100gblanched broad beans

100gblanched green peas

rosemary

Thyme

Bay leaf

Garlic

2duck legs

100gGoose fat

Pepper and salt

Preparation

Soak the flageolets for about two hours in cold water.
Cook the flageolets in water and only add salt when the flageolets are almost done.
Finely chop a shallot and sauté in a generous splash of olive oil.
Add the mushrooms and sauté together.
Then add the broad beans, green peas, chorizo, and flageolets, and season with salt and pepper.