Roast Duck Legs & Cannellini Bean Cassoulet Recipe | Abel & Cole
Roast duck legs and cannellini bean stew make a rich, comforting cassoulet. Perfect for cold days, this recipe combines crispy duck with soft beans and veggies for a hearty meal.
Ingredients
- 2 duck legs
- Sea salt and freshly ground pepper
- 1 onion
- 4 shallots
- 1 carrot
- 1 celery stick
- 150g violet turnips
- 1 large potato
- ½ tbsp olive oil
- 2 garlic cloves
- A handful of flat leaf parsley
- 1 chicken stock cube
- 250ml boiling water
- 400g cannellini beans
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