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Duck Cassoulet Recipe

Duck Cassoulet Recipe

Cassoulet is a typical French stew made with meat such as pork or duck combined with beans. It is a moreish winter warmer. Do try our recipe!

Duck Cassoulet

Ingredients

Serves 4

200 g butter-beans

100 g red kidney-beans

100 g haricot beans/cannellini

3 tablespoons duck fat

200 g smoked pork belly, cubed

1 onion, chopped

2 carrots, cubed 

2 star anise

peel of half an orange

1 teaspoon peppercorns

1 bay-leaf

1 teaspoon tomato paste

3 ripe plum tomatoes

2 litres white chicken stock

2 legs and thighs confit duck, meat removed

100 g smoked, spiced sausage (bologna), sliced

salt and pepper

bread-crumbs 

Method

Soak the dried beans in cold water for 12 hours.

Preheat the oven to 180 °C.

Drain the beans and set aside. In a casserole, heat the duck fat, add the cubed pork belly and brown slightly. Remove from the casserole and set aside. Add the onions and carrots and sauté until translucent and soft.

Place the star anise, orange peel, peppercorns and bay-leaf in the casserole.  Add the tomato paste and tomatoes and cook for a further 5 minutes. Place the pork belly and soaked beans in the casserole. Add the chicken stock and season with salt and pepper. Cover with the lid and place into the oven for 90 minutes.

Remove the casserole from the oven, add the duck meat and sliced sausage, then place back into the oven for a further 90 minutes.

Just before serving, adjust the seasoning, add a handful of bread-crumbs to the cassoulet and bake uncovered for 10 minutes. Once browned, remove from the oven and serve. Remember to pour a glass of our Culinaria Grand Vin!

 

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