• 2servings
  • 150minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50 g duck fat

  2. 2 cloves garlic , grated

  3. 1 onion , finely chopped

  4. 2 celery , sticks, sliced

  5. 2 carrots , finely chopped

  6. 100 g pancetta , cubed

  7. 100 g dried haricot beans , soaked overnight, drained

  8. 100 g pork sausages , preferably English

  9. 500 ml chicken stock

  10. 2 confit duck legs

  11. chopped parsley , to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 140C/120C fan/gas 1.

  2. In a large ovenproof saucepan, heat the duck fat until melted. Add the garlic, onion, celery, carrots and pancetta and cook for 3-4 minutes, or until softened.

  3. Add the soaked and drained beans, sausage and chicken stock. Bring to the boil, then transfer the pan to the oven and cook for two hours, or until the stock has been absorbed and the beans are tender. Remove from the oven and keep warm.

  4. Increase the oven temperature to 180C/160C fan/gas 4.

  5. Place the confit duck legs skin-side down in an ovenproof frying pan and cook in the oven for 15-20 minutes, or until golden-brown and heated all the way through.

  6. To serve, sprinkle the chopped parsley over the cassoulet and season to taste with salt and freshly ground black pepper. Serve with the duck leg.


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