Ingredients

• 2kg fresh broad beans, podded (to give about 400g) (see Notes)
• 4 confit duck legs in duck fat (see Notes)
• 1 onion, finely chopped
• 5 garlic cloves, thinly sliced
• 3 carrots, finely chopped
• 3 celery stalks, finely chopped
• 1 tbs each chopped rosemary and thyme
• 1 tsp chopped parsley stalks
• 200g flat pancetta, cut into 1-2cm pieces (see Notes)
• 2 tbs tomato passata (sugo: see Notes)
• 1/2 cup (125ml) dry white wine
• 2 cups (500ml) chicken stock
• 8 baby turnips, halved, trimmed with 2cm stalk left intact (or 1 regular turnip, chopped: see Notes)

• Pistou

  (makes about 1 cup)
• 2 tbs toasted pine nuts
• 3 garlic cloves, roughly chopped
• 2 cups basil leaves
• 1/2 cup chervil or parsley leaves
• 1/2 cup (125ml) extra virgin olive oil

Description

Spring Cassoulet With Pistou Recipe - Blanch Broad Beans In Boiling Salted Water For 1 Minute, Then Plunge Into Iced Water And Squeeze Beans From Skins. Set Aside. Scrape Excess Fat From Duck Legs, Then Warm 4 Tbs...

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