Cassoulet

Print Recipe

No ratings yet

Recipe Category: Duck

Makes enough for: people

Ingredients

for the duck confit

330 g duck fat
2 duck leg quarters

for the cassoulet

500 msl chicken stock
1 large onion, peeled and cut into quarters
2 large carrots, cut into thirds
70 g bacon, chopped
Salt and freshly ground black pepper to season
15 mls olive oil
2 Toulouse sausages
2 clvoes garlic, peeled and sliced
15 mls tomato paste
240 g tinned white beans (net weight)

Method

for the duck confit

Melt the duck fat in a sauté pan over a low heat
Place the leg quarters into the melted fat skin side down and cook on the lowest setting for 30 minutes
Turn over and cook for another hour
Turn over and cook for another 30 minutes
Remove from the fat and set aside

for the cassoulet

Place the chicken stock into a large casserole dish
Add the onion, carrots and bacon
Season and bring to the boil
Reduce the heat, cover and simmer for an hour
Preheat the oven to 150°Celsius
Heat the olive oil in a large frying pan
Fry the duck until browned
Remove and set aside, and then brown the sausage
Remove and set aside and add the garlic to the pan
Sauté for a minute
Deglaze the pan with the tomato paste
Add the beans to the frying pan and mix in with the tomato paste and garlic
Now place all of the ingredients into the broth and adjust the seasoning
Cook for 2 hours

to serve

Place one duck leg quarter and one sausage into 2 bowls
Use a slotted spoon to remove the beans
Serve with the reduced broth

Notes

You can put your duck fat into a sterilized glass jar for future use – just make sure you remove all the solids. Or you can store the duck leg quarters in the fat in a clay jar for months to make an authentic confit. Bacon is sold whole as kassler steaks.