Confit of duck cassoulet

Name: Confit of duck cassoulet
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves: 4
Cuisine: French
Ingredients: 1 teaspoon dried sage or thyme; 1 tablespoon tomato purée; fresh parsley, chopped, to serve; plain flour, to thicken; salt and pepper; 400 g tinned white haricot beans; 100 g smoked bacon pieces (see tips); 4 thin or 2 fat herb sausages; 4 legs confit of duck; 150 ml white wine; 2 tablespoon classic onion base; 1 chicken stock cube (see tips); 150 ml water; 400 g tinned chopped tomatoes; 2 cloves garlic, finely chopped

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Cassoulet is a bean and meat stew originating in southern France and is named after its traditional, deep, earthenware cooking pot (the cassoule). Make the confit of duck ahead, combine all the ingredients and let it bake its way to fabulous flavours. This is a complete meal in one pot.

Ingredients

2 tablespoon classic onion base
4 thin or 2 fat herb sausages

Europe
France
Main course
Mediterranean
Gluten-free

Method

Follow the method to make the onion base.
Cut each sausage into four pieces and put into a saucepan with the smoked bacon. Fry until browned. Transfer to a roasting tin with the duck.
Put the onion base into a large saucepan, add the wine, water, stock cube, garlic, tomatoes, tomato purée, herbs and beans and season