Confit Duck with Cassoulet Recipe - Great British Chefs
This dish from Andy McLeish is packed with comfort food favourites - crispy-skinned confit duck, Toulouse sausages and a hearty bean stew
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 4 duck legs
- 100g of flaky sea salt
- duck fat, enough to completely submerge the duck legs
- 100g of Coco de Paimpol beans, fresh, out of pod
- 4 shallots, finely chopped
- 2 garlic cloves, puréed
- 2 carrots, small, diced
- 4 Toulouse sausages
- 1.7l chicken stock
- 50g of pancetta, diced
- 20g of candied orange zest
- parsley, chopped
- olive oil
- salt
- pepper
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