Confit of duck cassoulet


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

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.


  • 2 tablespoon classic onion base
  • 4 thin or 2 fat herb sausages
  • 100 g smoked bacon pieces (see tips)
  • 4 legs confit of duck
  • 150 ml white wine
  • 150 ml water
  • 1 chicken stock cube (see tips)
  • 2 cloves garlic, finely chopped
  • 400 g tinned chopped tomatoes
  • 1 tablespoon tomato purée
  • 1 teaspoon dried sage or thyme
  • 400 g tinned white haricot beans
  • salt and pepper
  • plain flour, to thicken
  • fresh parsley, chopped, to serve


  1. Follow the method to make the onion base.
  2. 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.
  3. Put the onion base into a large saucepan, add the wine, water, stock cube, garlic, tomatoes, tomato purée, herbs and beans and season with salt and pepper. Bring to the boil and pour over the meat in the roasting tin. Cover with foil and cook in the oven for 30 minutes.
  4. Remove the duck to one side and pour everything else into the saucepan and allow the fat to rise to the surface. Sprinkle 1 tablespoon flour in a fine layer over the fat and wait for it to turn translucent. Stir through, bring to the boil slowly and allow the sauce to thicken. Add the duck back to the sauce and keep warm until you serve. This can be made ahead and kept in the fridge for up to 3 days. Reheat at 350°F/175°C for 25 minutes or until the meat is piping hot.