Duck Cassoulet Recipe
A delicious traditional French country dis gastronomy on a budget!
Ingredients
- 500g tin Cannelini beans
- 500g tin chopped tomatoes
- 2 onions finely chopped
- 4 bay leaves
- 4 fresh thyme sprigs, plus extra to garnish
- 4 fresh rosemary sprigs
- 4 large garlic cloves pressed or chopped
- 4 Free Range duck legs
- 6 Toulouse sausages (or good quality pork sausages)
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 200g smoked bacon lardons
- 2 tbsp tomato purée
- Large handful fresh flatleaf parsley, chopped
- 200ml red wine
- 500ml chicken stock, hot, plus an extra splash if needed
Method
- Using a large casserole dish fry the onions until browning and then add the garlic, tomatoes, stock, puree, wine and herbs.
- Using a frying pan brown the duck legs, sausages (don't cook them through) and lardons then remove the meat from the duck legs and chop roughly, cut the sausages into 1 inch pieces and add the meat to the casserole. Use the fat to brown the carrots and celery and then add this to the casserole as well.
- Heat the oven to 140°C/120°C fan/gas 1.
- Place the casserole dish with lid on then put in the oven and bake for 1½ hours. Check halfway through, adding a little more stock if the cassoulet looks dry.
- Remove the lid and cook for a further 25 minutes and serve with parsley scattered on top.