duck and sausage cassoulet

Duck/Goose

Duck and sausage cassoulet

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

The hearty stew from southwest France never goes out of fashion. Cooking it involves a bit of forward planning but this recipe is straightforward and makes a rib-stickingly good meal for a crowd on a winter’s night. Red wine at the ready…

Ingredients

500g haricot beans, soaked overnight (see The Knowledge for soaking tips)

2 onions, 1 halved, 1 finely chopped

4 bay leaves

4 fresh thyme sprigs, plus extra to garnish

4 fresh rosemary sprigs

1 garlic bulb, separated into cloves

4 confit duck legs, fat reserved (see tips)

6 outdoor reared 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 dry white wine

500ml chicken stock, hot, plus an extra splash if needed

30g gruyère cheese, grated

50g fresh breadcrumbs

Directions

Sign-Up / Login to continue Reading

Festive fry up

Techniques

Air fryer quiche

Ingredients