Serves 4 to 6

- 20 g dried porcini mushrooms
- 125 ml white wine
- 3 duck legs confit
- 30 ml olive oil
- 115 g bacon
- 1 large onion
- 2 garlic cloves
- 2 stalks celery
- 280 g sausage
- 500 g Green Lentil of le Puy
- 1 liter chicken stock
- 250 g watercress

𝐂𝐡𝐚𝐩𝐞𝐥𝐮𝐫𝐞 𝐚𝐬𝐬𝐚𝐢𝐬𝐨𝐧𝐧𝐞́𝐞 :
- 1 garlic clove
- 30 ml olive oil
- 125 g breadcrumbs
- 125 g watercress
- Salt and pepper

𝐏𝐫𝐞́𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧 :
- In a bowl, rehydrate the porcini mushrooms in the mulled wine for 20 minutes. Drain. Reserve mushrooms and wine separately.
- Meanwhile, in a large saucepan, brown the duck legs, skin side down, in the oil. Remove and set aside on a plate. In the same pan, brown the bacon and onion in the duck fat. Add the porcini mushrooms, garlic, celery and sausage and cook for 2 minutes over high heat. Add the lentils and mix well.
- Add the stock and wine and bring to the boil. Add the duck legs, cover and simmer for 30 minutes or until the lentils are tender. Add the watercress and adjust the seasoning.

𝐏𝐨𝐮𝐫 𝐥𝐚 𝐜𝐡𝐚𝐩𝐞𝐥𝐮𝐫𝐞 𝐚𝐬𝐬𝐚𝐢𝐬𝐨𝐧𝐧𝐞́𝐞 :
- In a small non-stick frying pan, brown the garlic in the oil. Add the breadcrumbs and brown, stirring constantly. Remove from the heat and add the watercress.
- Serve the cassoulet and sprinkle with seasoned breadcrumbs.

Find this recipe on :