Cassoulet and Confit Duck

Name: Cassoulet and Confit Duck
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Cuisine: Northern Europe
Ingredients: 6 cumin seeds; 12 coriander seeds; 3 juniper berries; 50 g flaky sea salt; 4 duck leg and thigh joints; 4 duck leg and thigh joints; 1 sprig of rosemary; 1 unpeeled clove of garlic, sliced; 525 g goose or duck fat; 525 g goose or duck fat; 1 whole garlic bulb, halved; 2 bay leaves; 1 tsp black peppercorns; 2 medium onions, diced; 3 cloves of garlic, crushed; 100 g each carrot and celery, diced; 100 g each carrot and celery, diced; 200 ml white wine; 3 sprigs of thyme; 750 ml tomato passata; Glug of Henderson’s Relish; 500 g haricot beans; Pinch of nutmeg; 25 g basil; 15 g parsley, chopped

Preparation info

Serves:
4

Difficulty
Easy
Ready in
4 hr

Appears in

Strong and Northern

By Katie Fisher

Published 2019

About

Ingredients

For the Confit Duck

6 cumin seeds
12 coriander seeds
3 juniper berries

Europe
United Kingdom
Sheffield
Main course
Gluten-free

Method

For the Confit Duck

The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the salt and seeds. Rub the mixture over the duck, scatter with the thyme, rosemary and sliced garlic then chill