Name: Confit ‘Duck’ and Pear Cassoulet
Yield: Serves 4, generously
Cuisine: French
Ingredients: 1 × 400 g tin of jackfruit in brine or water – I like Summer Pride; 1 × 400 g tin of haricot beans (interchangeable with any white beans); 2 celery stalks; 1 tsp mixed dried herbs, or thyme, oregano or rosemary; 1 tsp light cooking oil; 2 large carrots, peeled; 1 litre vegetable or chicken-style stock – I like Osem; ¼ tsp salt; A handful of breadcrumbs; 1 × 400 g tin of chopped tomatoes, or 3 fresh; 1 tbsp light soy sauce; 1 tbsp lemon juice, fresh or bottled; 1 tbsp sugar – I prefer brown; ¼ tsp instant coffee; 4 tbsp light cooking oil; 1 large onion; 1 large leek; Salt and black pepper; 1 × 400 g tin of cannellini beans – or any white beans; 300 ml white wine, beer or cider; 1 garlic clove, minced; 200 g tinned pears

Preparation info

Serves
4
, generously

Difficulty
Medium

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

I first cooked this recipe in a panic for Countryfile presenter Tom Heap and his production manager, Alistair, when they popped by my house one morning for an interview about the rise of veganism. I was billed as ‘an author and chef who is making vegan food beautiful and attractive’, so I put myself under an obscene amount of unnecessary pressure to create something that would live up to the hype. To add to the drama, I had spent the night before on a very slim top b