Cassoulet with Duck Confit
from Everyday Gourmet with Justine Schofield
Ingredients
250g dried cannellini beans, soaked overnight
1 ltr Luv-A-Duck, Duck Stock
2 carrots, peeled
4 garlic cloves, peeled
1 onion, pricked with 3 cloves
1 bouquet garni (parsley, thyme and bay leaf)
200g piece smoked speck
1 tbsp. tomato paste
4 x Luv-A-Duck, Confit Roast Duck Legs
4 good garlicky sausages
400g slice of pork belly, skin scored
2 tomatoes, quartered
½ cup breadcrumbs
Salt and pepper
Products used
Method
- Rinse the beans and place into a large pot with the stock, onion, carrots, garlic, bouquet garni and water to finish covering the beans by 5 cm.
- Bring to the boil, and then reduce heat and cook covered for about 1- 1½ hours.
- Add the speck and tomato paste 45 minutes into this cooking process and season lightly with salt and pepper.
- In the meantime prepare the meats. Preheat the oven to 200°C.
- Cook the well seasoned pork belly for 35 minutes before turning the oven down to 160°C.
- Now add the Duck confit and sausages to the tray and cook for a further 30 minutes.
- Halfway through this cooking stage, add the fresh tomatoes to the tray to caramelise.
- Drain the excess fat once cooked and then cut the meats into bite size pieces, leaving the Duck legs whole.
- In an oven-proof large casserole pot, pour a first layer of beans, then arrange the meats, apart from the Duck.
- Add another layer of the bean mixture and arrange the Duck legs on the top.
- Spread breadcrumbs over the cassoulet and cover with a tight lid and bake at 180°C for another 25 minutes.
- Remove the lid for the last 5 minutes to get extra crispy and golden brown.