Duck Cassoulet

This traditional French dish is perfect for keeping you warm on cold dark nights

INGREDIENTS

4 confit duck legs
2 tbsp fat from duck confit
500g pork shoulder or belly (5cm pieces)
6 toulouse sausages
2 onions (sliced)
3 large tomatoes (chopped)
3tsp Bart garlic paste
2 Bart bay leaves
1tbsp tomato puree
100g bread crumbs (seasoned)

For the beans

500g dried white haricot beans
2 Bart cloves
1 onion (peeled)
250g bacon pieces (unsmoked)
1 carrot (halved)
3tsp Bart garlic paste
1tsp Bart black peppercorns
2 Bart bay leaves
CuisineFrench
SeasonAutumn, Winter
IngredientsDuck
LifestyleIndulgent
OccasionsFood with Friends
CoursesMain, Showstopper, Sharing
ServesServes 6
Duck Cassoulet 191028 124951

METHOD

  1. Prepare the beans by placing them in a bowl, cover with cold water and leave to soak overnight.
  2. The next day, drain the bean and place in a large saucepan. Stick the cloves into the onion and add it to the beans. Add the bacon, carrot, garlic, peppercorns, and bay leaves. Cover with cold water and bring to the boil.
  3. Skim the surface, cover and simmer for 1 hour until the beans are tender. Sieve the cooking liquid into a jug and reserve for later.
  4. Meanwhile, heat the duck fat in a large casserole. Add the pork and cook until browned. Remove to a plate, add the sausages. Cook these until browned then cut in half and set aside with the pork.
  5. Cook the onion in the duck fat until soft, then add the tomatoes, garlic and bay leaves. Return the pork and sausages to the pan
  6. Season the bean cooking liquid with salt and pepper and stir in the tomato puree. Pour over the meat, bring to a simmer, cover and cook for 45 minutes.
  7. Preheat the oven to 160C/Gas 3. Remove the meat from the casserole with a slotted spoon and place in a bowl and put the liquid in a jug.
  8. Place some of the beans in the bottom of the casserole with some duck. Cover with half the meat.Top with some more beans and duck, then another layer of meat.
  9. Pour over the liquid, sprinkle with half the breadcrumbs and cook for 1 hour.
  10. Sprinkle the remaining crumbs on top. Cook for a further 30 minutes.

Duck Cassoulet

This traditional French dish is perfect for keeping you warm on cold dark nights

4 confit duck legs
2 tbsp fat from duck confit
500g pork shoulder or belly (5cm pieces)
6 toulouse sausages
2 onions (sliced)
3 large tomatoes (chopped)
3tsp Bart garlic paste
2 Bart bay leaves
1tbsp tomato puree
100g bread crumbs (seasoned)

For the beans

500g dried white haricot beans
2 Bart cloves
1 onion (peeled)
250g bacon pieces (unsmoked)
1 carrot (halved)
3tsp Bart garlic paste
1tsp Bart black peppercorns
2 Bart bay leaves
  1. Prepare the beans by placing them in a bowl, cover with cold water and leave to soak overnight.
  2. The next day, drain the bean and place in a large saucepan. Stick the cloves into the onion and add it to the beans. Add the bacon, carrot, garlic, peppercorns, and bay leaves. Cover with cold water and bring to the boil.
  3. Skim the surface, cover and simmer for 1 hour until the beans are tender. Sieve the cooking liquid into a jug and reserve for later.
  4. Meanwhile, heat the duck fat in a large casserole. Add the pork and cook until browned. Remove to a plate, add the sausages. Cook these until browned then cut in half and set aside with the pork.
  5. Cook the onion in the duck fat until soft, then add the tomatoes, garlic and bay leaves. Return the pork and sausages to the pan
  6. Season the bean cooking liquid with salt and pepper and stir in the tomato puree. Pour over the meat, bring to a simmer, cover and cook for 45 minutes.
  7. Preheat the oven to 160C/Gas 3. Remove the meat from the casserole with a slotted spoon and place in a bowl and put the liquid in a jug.
  8. Place some of the beans in the bottom of the casserole with some duck. Cover with half the meat.Top with some more beans and duck, then another layer of meat.
  9. Pour over the liquid, sprinkle with half the breadcrumbs and cook for 1 hour.
  10. Sprinkle the remaining crumbs on top. Cook for a further 30 minutes.

Products Used

BART3088 PASTE GARLIC
BART3088 JAR LARGE HERBS BAY LEAVES
BART3088 JAR SMALL SPICE CLOVES SEED
BART3088 REFILL BLACK PEPPER

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