Cassoulet with Duck Confit Recipe | Luv-a-Duck – Australia’s Favourite Duck
Savor a hearty Cassoulet with Duck Confit, made with slow-cooked beans and tender confit duck legs. Perfect for cozy nights in. Enjoy!
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Cooking tools:
- Cutting board
- Chef's knife
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Stockpot
- Dutch oven
- Oven
- Baking dish
- Colander
- Bouquet garni bag
- Butcher's twine
Ingredients
- 250g dried cannellini beans, soaked overnight
- 1 ltr Luv-A-Duck, Duck Stock
- 2 carrots, peeled
- 4 garlic cloves, peeled
- 1 onion, pricked with 3 cloves
- 1 bouquet garni (parsley, thyme and bay leaf)
- 200g piece smoked speck
- 1 tbsp. tomato paste
- 4 x Luv-A-Duck, Confit Roast Duck Legs
- 4 good garlicky sausages
- 400g slice of pork belly, skin scored
- 2 tomatoes, quartered
- ½ cup breadcrumbs
- Salt
- pepper
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