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Duck Cassoulet

Duck cassoulet

This rich and warming stew makes a perfect winter dish

Ingredients

For the cassoulet

  • 400g of meat, diced (pork or sausage is best)
  • 1 large onion, diced
  • 2 cloves of garlic, diced
  • A bunch of herbs, finely chopped (thyme, rosemary, dill, chive)
  • 1 carrot, sliced
  • 2 x 400g chopped tomatoes
  • 2 tbsp tomato purée
  • 500ml stock
  • 500g cannellini/butter beans
  • 5 tbsp dried breadcrumbs

For the duck legs

  • 4 duck legs 
  • 2 cloves of garlic, crushed
  • 3 bay leaves
  • 10g peppercorns
  • 500g duck/goose fat

Method

To cook the duck legs

  1. Heat the oven to 150°C/300°F/gas mark 2.
  2. Dry the duck legs, then place them in a cast-iron casserole dish and cover with the fat.
  3. Add the bay leaves, garlic and peppercorns and cook for about 2.5 hours.
  4. Once cooked, remove from the casserole dish and place in a frying pan skin-side down until the skin is crisp, turn over and cook the other side.
  5. Place the duck legs to one side.

To cook the cassoulet

  1. In a large pan, fry the onions, carrot, herbs and garlic until soft.
  2. Add the pork to the pan, followed by the beans, stock, tomatoes and purée.
  3. Heat until boiling, then turn down to a low heat and simmer for 10 minutes.
  4. Pour the mixture into a casserole dish and sprinkle the breadcrumbs over the top.
  5. Cover the dish and bake for two hours at 140°C/275°F/gas mark 1.
  6. Once baked, dish out the cassoulet and place the duck legs on top (ensure they are heated through first). Enjoy!

Johnny’s tips: This is one of my favourite winter dishes and it’s great for using up any leftover meat.

Recipe by Johnny Varah

Head Chef

The Cridford Inn

www.thecridfordinn.co.uk

Johnny Varah. Head Chef at The Cridford Inn

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