The recipe of "Cassoulet" (traditional dish of the region).

(4 people)

Ingredients :

• 1 leek
• 1 alery
• 2 onions
• 3 carrots
• 3 heads of garlic
• laurel, thyme
• loin of pork : 250 g
• Toulouse sausage : 250 g
• 4 legs of duck (conserve)
• bone of ham, rind of pork (250 g)
• Tarbes dry beans (250 g)

• Salt, pepper, 1 pinch of spices.

The day before

Put the beans in the water. Grill the sausage. Cut the loin in 4 parts, put the salt and the pepper, preserve. Remove the fat from the legs of duck. In this fat, cook the vegetables, 1 head of garlic, the bone of ham, thyme, laurel and spices. Add water and cook 1h30. Blanch the rinds.

The day

Drain the beans and the rinds. In the water of the rinds, boil the beans. If necessary, add the gravy of the vegetables. Boil 1h. Add 2 crushed heads of garlic, salt and pepper.

Put the rinds and the three meats in a terrine. Add the beans and the stock. Bake (150°C) until the absorption of the stock. Add liquid and bake again. 45 minutes before the meal, wet the terrine and warm up.

Enjoy your meal !

Duck's foie gras with fresh boletus pâté

A recipe suggested by the Chef Claude TAFFARELLO

• raw foie gras of duck : 500 g
• fresh boletus : 1 kg
  Cook the fresh boletus in the duck's fat. Drain the boletus. Take a dish, put a cling film on the bottom and put :
• 1 layer of raw foie gras
• 1 layer of fresh boletus
• 1 layer of foie gras
• 1 layer of fresh boletus
• 1 layer of foie gras

And close the film to wrap the pâté. Cook the pâté in a bain-marie at 160 degrees Celsius, during 30 minutes. Take the dish out of the oven and press the pâté. Put a 1 kg weight on a small board during 12 hours in the fridge.

Service : cut and serve with farmhouse loaf and salt flower.

Recipe suggested by the Chef Claude TAFFARELLO
Auberge du Poids Public
31540 SAINT-FELIX LAURAGAIS
Website : www.auberge-du-poids-public.fr