Duck Cassoulet

COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
6-8 6-8
Duck Cassoulet
Main ingredients
  • Meat
Ingredients
Method

Ingredients

  • 4 confit duck legs, plus 2 tablespoons of the confit fat
  • 500g boned pork shoulder or belly pork, cut into 5cm pieces
  • 6 Toulouse or garlic-flavoured sausages
  • 2 onions, sliced
  • 4 garlic cloves, sliced
  • 3 large tomatoes, peeled and chopped
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 1 tablespoon tomato purée
  • 100g fresh breadcrumbs
For the beans:
  • 500g dried white haricot beans
  • 2 cloves
  • 1 onion, peeled
  • 250g unsmoked bacon (in one piece with the fat)
  • 1 carrot, scrubbed and halved
  • 3 garlic cloves, peeled
  • 1 teaspoon black peppercorns
  • 2 bay leaves

  • Method

  • 1
    Place the beans in a bowl and cover with cold water so that itcomes 4cm above the beans. Leave to soak overnight.
  • 2
    Drain the beans and place in the Marmite. Stick the cloves into the onion and add it to the beans along with the bacon, carrot, garlic, peppercorns and bay leaves. Cover with cold water and bring to the boil. Skim the surface, cover, and simmer for 1 hour or until the beans are tender. Drain the beans, reserving the cooking liquid and discarding the bacon, onion and carrot. Wash and dry the Marmite.
  • 3
    Heat the duck fat in the Marmite, add the pork and cook until browned. Set aside on a plate. Add the sausages and cook until browned. Cut them in half and set aside with the pork. Cook the onions and garlic in the duck fat until soft and add the tomatoes and bay leaves. Return the pork and sausage to the pan. Season the bean cooking liquid with salt and pepper, stir in the tomato purÉe and pour over the meat. Bring to a simmer, cover, and cook for 45 minutes.
  • 4
    Preheat the oven to 160°C (140°C fan oven). Remove the pork and sausages from the Marmite with a slotted spoon and place in a bowl. Pour the liquid into a jug. Place a third of the beans in the bottom of the Casserole with 2 pieces of duck. Cover with half the pork and sausages. Top with a third more beans and then a final layer of pork and sausages followed by the remaining beans and duck.
  • 5
    Pour the liquid into the Casserole. It should come just up to the top of the beans. Add a little water, if necessary. Sprinkle half the breadcrumbs over the surface and cook in the oven for 1 hour.
  • 6
    Push the layer of breadcrumbs into the Casserole and sprinkle the remaining breadcrumbs on top. Cook in the oven for a further 30 minutes until golden on top.
  • 7
    Cook's Notes
  • 8
    Duck confit can be bought ready prepared in jars or cans. Alternatively, you can make it at home by slow cooking duck legs in goose fat.