Cassoulet

Cassoulet

Based on the traditional French dish, this recipe is full of delicious flavours and makes a welcoming, warming and filling meal.

Ingredients

4 boneless duck breast portions, cut into chunks
250g smoked pancetta, diced
450g garlic pork sausages, cut into 1 inch chunks
3 tbsp vegetable oil
450g onions, roughly sliced
2 garlic cloves, minced
2 x 400g tins cannellini beans, drained
250g carrots, diced into 1 inch chunks
1 tin (400g) chopped tomatoes
1 tbsp tomato puree
bouquet garni
500ml chicken stock
115g fresh white breadcrumbs
Salt and freshly ground black pepper
Crusty bread, to serve

Method

Pre-heat the oven to 160˚C. Cut the duck breasts, pancetta and sausages into large chunks. Heat the olive oil in a large oven and hob proof casserole dish. Cook the meat in batches until well browned then remove from the pan with a slotted spoon and set aside.

Add the onions and garlic to the casserole dish and cook for 3-4 minutes until they begin to soften. Stir in the beans, carrots, tinned tomatoes, tomato puree, bouquet garni and seasoning. Return the meat to the casserole and mix until combined.

Add in the chicken stock, just enough to cover the meat and beans. Bring to the boil then cover with a tight-fitting lid. Transfer the casserole dish to the oven and cook for 2 hours.

After 2 hours, remove from the oven, carefully stir and remove the bouquet garni. Sprinkle over the breadcrumbs in an even layer and return to the oven, uncovered, for 40 minutes until the breadcrumbs are golden brown and crunchy. Serve in deep bowls with plenty of fresh crusty bread to mop up the juices.

Serves 6

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