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Good morning | 18th March 2010
Easy Duck Cassoulet
| 2 Duck Legs |
| 1 Onion (peeled and chopped) |
| 2 cloves of Garlic (peeled and chopped) |
| 2 sticks of Celery (chopped) |
| 400g Chopped Tomatoes |
| 400g Butter Beans |
| 2 tbsp chopped Parsley |
| 2 tbsp Tomato Puree |
| 2 large or 4 small Pork Sausages |
| 2 slices Black Pudding (optional) |
| 3 tbsp fresh Breadcrumbs |
| 2 tbsp freshly grated Parmesan |
Brown the Duck legs in a very hot pan, skin side down, for 3-4 minutes, turn and cook for a couple of minutes then transfer to an oven proof casserole dish. In the same pan add the onion, garlic and celery (and 1 tbsp of olive oil if necessary) stir well and soften for 4-5 minutes then add the tomatoes, beans, parsley and tomato puree. Stir well, season to taste and pour over the Duck.
Top with the sausages and black pudding, mix together the breadcrumbs and cheese and sprinkle over the top. Cover with foil and bake at 150ºC/300ºF/Gas 2 for 3 hours removing the foil for the last half hour to allow the breadcrumbs to brown.
Serve either hot or cold with Donald Russell speciality bread selection
Purchase your ingredients below...
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
"This formidable Scottish butcher has a well-deserved reputation for naturally reared meats."
Tom Parker-Bowles, Mail on Sunday
