Spring Cassoulet with Pistou

Preparation time: 15 minutes

Cook time: 70 minutes

Nutrition facts (per serving): 356 cal (15g fat, 26g protein, 0.7g fiber)

The broad beans with duck legs taste great, and together, they make an interesting combination with the red tomato passata.

Ingredients (4 servings)

4 pounds fresh broad beans, podded

4 confit duck legs

1 onion, chopped

5 garlic cloves, sliced

3 carrots, chopped

3 celery stalks, chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon parsley stalks, chopped

7 ounces flat pancetta, diced

2 tablespoons tomato passata

1/2 cup dry white wine

2 cups chicken stock

8 baby turnips, halved, trimmed

Pistou

2 tablespoons pine nuts, toasted

3 garlic cloves, chopped

2 cups basil leaves

1/2 cup chervil

1/2 cup extra virgin olive oil

Preparation

Blanch and cook the broad beans in boiling salted water for 1 minute, and then plunge into iced water and squeeze the beans from skins. Set aside. Scrape any excess fat from duck legs, then warm 4 tablespoons fat in a pan over low heat. Add the onion, garlic, carrot, celery, herbs, and pancetta, and sauté for 15 minutes until vegetables soften. Increase heat to medium, stir in passata and wine, then bring to the boil. Pour in the stock slowly, let it boil, reduce the cooking heat to medium-low, and simmer for 40 minutes until thickened.

Add the turnip to cassoulet and cook for 6-8 minutes until just tender. Add the broad beans and cook for another 5 minutes. During this time, for the pistou, pound the nuts, garlic, and a pinch of salt in a mortar and pestle until a paste form. Add a few herbs and 2 tablespoons oil and continue to pound. Continue adding herbs and oil until a smooth paste form. Stir in any remaining oil. Heat 1 tablespoon of duck fat in a pan over medium heat. In batches, cook the duck legs, skin-side down, for 6 minutes until golden and crispy. Flip and continue cooking for another 6 minutes until warmed through.

Divide the cassoulet among 4 bowls and top with a duck leg and a spoonful of pistou.