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Easy Confit Duck Leg Cassoulet

  • Feeds 2 - 3 people
  • Prep time 1380m
  • Cook time 60m

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.

  1. The evening before, soak the beans in a bowl filled with plenty of cold water. Set aside at room temperature.
  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.
  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.
  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.

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