Recipe

Cassoulet

by Lesley Holdship

A classic slow-cooked dish of confit duck, pork and beans

This dish can be prepared in advance. Just save the final step for when you come in from the cold.

Ingredients

3 pieces of duck confit
350g belly pork, cut into large chunks
8 merguez sausages
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
2 carrots, sliced
1.25kg cooked cannelini beans
4 bay leaves
750ml chicken stock
50g breadcrumbs
1 tbsp thyme leaves
Sea salt and freshly ground black pepper

Method

Preheat the oven to 180C. Take some of the fat surrounding the duck confit and heat it in a large oven-proof pan. Brown the belly pork pieces then remove from the pan and reserve.

Squeeze the merguez in the middle and twist to make two sausages from each, then snip them apart. Brown them too, then remove and reserve with the belly pork.

Add a little more of the confit fat to the pan and cook the onions and garlic until they start to soften. Put the browned meats back in the pan along with the carrots, beans and bay leaves. Pour in the stock, season and bake for 1 hour.

Wipe as much fat off the duck as possible and keep it to use another day for extraordinary roasties. Sit the duck on top of the beans and bake for another 40 mins.

Sprinkle over the breadcrumbs and thyme and drizzle with a little extra duck fat. Bake for 20 mins until bubbling, crispy and golden.

Recipe: Lesley Holdship