Confit duck cassoulet with mash

Confit duck cassoulet with mash

By
From
Home Comforts
Serves
4-5
Photographer
Yuki Sigura

Duck confit is around in cans in the supermarkets, so it’s easy to add to this. Don’t be afraid to add some of the duck fat it sits in; that’s pure flavour. And calories, of course, but what the hell… If you prefer, you can just cook the first bit of the recipe up to when the sausages and beans have been combined and cooked through; that is a good family meal and kids love it.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
8 good-quality yorkshire pork sausages
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 teaspoons roughly chopped rosemary leaves
400g can of tomatoes
400ml chicken stock
400g can of flageolet beans, drained and rinsed
2 tablespoons chopped flat-leaf parsley leaves
sea salt
freshly ground black pepper
4-5 thick slices sourdough bread
50g pancetta lardons
2 confit duck legs, roughly chopped
500g king edward potatoes, peeled and chopped
50g unsalted butter
75-90ml double cream
2 tomato puree

Method

  1. Preheat the oven to 200°C. Heat a frying pan until hot, add 1 tbsp of the regular oil, then the sausages and cook over a medium heat, turning, until golden brown on each side. Now place in the oven for 10–12 minutes until cooked through.
  2. Meanwhile, heat an ovenproof sauté pan until medium hot, add 1 tbsp more of the regular oil and the shallots and sweat for two minutes, then add the garlic and half the rosemary and sweat for a minute before adding the canned tomatoes. Bring to a simmer, then add 125ml of the stock and the beans and cook for three or four minutes, or until thickened slightly. Add half the parsley and season.
  3. This is a fine meal for kids and you can stop here if you want. To serve, heat a griddle pan until hot, drizzle the last 1 tbsp of the olive oil over two slices of sourdough bread and toast on each side. Place a slice of bread on to two serving plates, divide half the bean mixture between the two, then top each with a sausage and serve.
  4. To make the cassoulet, return the frying pan that was used for the sausages to the heat and, when it’s hot, add the pancetta and fry until golden.
  5. Put the remaining cooked sausages into the sauté pan with the remaining bean mixture, then add the lardons and remaining stock and bring to a simmer. Add the remaining rosemary and parsley and the duck and season to taste. Bring to a simmer.
  6. Place the remaining slices of toasted sourdough into a food processor and blitz to fine crumbs. Top the cassoulet with the sourdough crumbs and place into the oven for five to 10 minutes.
  7. Meanwhile, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Pass through a potato ricer back into the pan, then add the butter and cream, beating to form a smooth mash. Season with salt and pepper.
  8. Serve the cassoulet with some mash.
Tags:
James Martin
Saturday Kitchen
comfort food
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