Andre Daguin's Fava Bean Cassoulet


  • 4 confit of Pekin or Muscovy duck legs (such as Duck Legs Confit Cooked in a Pouch, pages 198–200) or 2 confit of Moulard duck legs, drumsticks and thighs separated
  • 8 to 9 pounds fresh fava beans, in their pods (usually available starting in March)
  • 2 pounds small white onions, peeled
  • 1½ pounds ventrèche or pancetta, cut into ½-inch dice
  • Freshly ground pepper
  • 1 tablespoon sugar
  • 6 ounces fresh pork skin with ¼-inch layer of hard fat attached, or substitute Confit of Pork Rinds (page 17)
  • 4 cups unsalted chicken stock (storebought or homemade—page 405)
  • 1 leek, trimmed, well washed, and left whole
  • 8 small celery ribs: 2 chopped, 6 tied in a bundle
  • 5 firm garlic cloves, peeled


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