Individual Cassoulet Gratins

Prepare Cassoulet

1. 1Drain the soaked white beans. In a large pot, combine the beans with enough water to cover, the bay leaf, and thyme sprigs. Bring to a boil, then simmer for about 45-60 minutes, or until tender but not mushy.
2. 2While the beans are cooking, heat a large skillet over medium-high heat. Add the pork belly lardons and cook until browned and crispy. Remove the pork belly with a slotted spoon and set aside, leaving the rendered fat in the skillet.
3. 3Add the chopped onion, diced carrots, and diced celery to the skillet with the pork fat. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. 4Stir in the tomato paste and cook for 1-2 minutes. Return the crispy pork belly to the skillet. Add the chicken broth and bring to a simmer.
5. 5Drain the cooked white beans, reserving some of the bean cooking liquid. Add the beans to the skillet with the pork and vegetable mixture. Stir to combine. The mixture should be moist but not soupy; add a little reserved bean liquid if needed.
6. 6Season the cassoulet mixture generously with salt and pepper. Simmer for another 10-15 minutes to allow the flavors to meld.

Assemble and Bake

1. 1Preheat your oven to 190°C (375°F). Spoon the cassoulet mixture into individual oven-safe gratin dishes.
2. 2Place a duck confit leg on top of the cassoulet in each dish.
3. 3In a small bowl, combine the breadcrumbs, chopped fresh herbs, and melted butter. Mix well.
4. 4Sprinkle the breadcrumb mixture evenly over the cassoulet and duck confit in each dish.
5. 5Place the gratin dishes on a baking sheet and bake for 20-25 minutes, or until the breadcrumbs are golden brown and the cassoulet is bubbling.