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Duck Cassoulet Recipe

Duck Cassoulet Recipe

A delicious traditional French country dis gastronomy on a budget!


  • 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


  1. Using a large casserole dish fry the onions until browning and then add the garlic, tomatoes, stock, puree, wine and herbs.
  2. 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. 
  3. Heat the oven to 140°C/120°C fan/gas 1. 
  4. 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.
  5. Remove the lid and cook for a further 25 minutes and serve with parsley scattered on top.