Easy Confit Duck Leg Cassoulet
- 2 - 3 people Feeds
- 1380m Prep time
- 60m Cook time
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.
- 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
- The evening before, soak the beans in a bowl filled with plenty of cold water. Set aside at room temperature.
- 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.
- 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.
- 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.