Spanish cassoulet with duck leg confit, sobrasada, ganxet, and migas from The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City (page 152) by Aleksandra Crapanzano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute goose fat for duck fat, judion beans or similar buttery white beans for ganxet beans, Spanish chorizo sausages for sobrasada sausages, and bacon fat or duck fat for lardo. See recipe for a short-cut variation.

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