Easy Confit Duck Leg Cassoulet

Name: Easy Confit Duck Leg Cassoulet
Prep time: 23 h
Cook time: 1 h
Total time: 24 h
Yield: 2-3
Ingredients: 2 confit duck legs; 250g dried haricot beans; 100g pancetta, cut into lardons; 3 large cloves smoked garlic, crushed or finely grated; 1 onion, peeled and finely diced; 1 stick celery, finely sliced; 900ml chicken or vegetable stock; 1 bay leaf; 1 clove; Handful parsley leaves, finely chopped

Drogo

Servings

2-3

Prep Time

1380 minutes

Cook Time

60 minutes

This quick and easy version of a cassoulet makes use of our beautiful confit duck legs, which have been prepared in advance and can simply be reheated in a frying pan. We add them to white beans and bacon to make a delicious yet simplified version of a hearty classic.

Ingredients

2 confit duck legs
250g dried haricot beans
100g pancetta, cut into lardons
3 large cloves smoked garlic, crushed or finely grated
1 onion, peeled and finely diced
1 stick celery, finely sliced
900ml chicken or vegetable stock
1 bay leaf
1 clove
Handful parsley leaves, finely chopped

Directions

Step 1, The evening before, soak the beans in a bowl filled with plenty of cold water. Set aside at room temperature.
Step 2, Drain the soaked beans and transfer to a saucepan. Add the onion, celery, bay leaf, garlic, bacon, clove and stock and bring to the boil. Simmer on low heat for 1 hour.
Step 3, 10-15 minutes before the cassoulet is cooked, heat a frying pan over medium heat and crisp the duck legs, skin side down for 10 minutes or until crisp and golden, then carefully flip over and cook for a few minutes more, or until heated through.
Step 4, Check the seasoning on the cassoulet and add salt and pepper. Serve the duck legs on top of the cassoulet, with plenty of parsley scattered on top.