Mains

Braised duck, bacon and beans

While far less intricate than a cassoulet in its preparation, this recipe borrows all that's good from the French classic: duck, pork, beans and crust.
Braised duck, bacon and beans

Braised duck, bacon and beans

William Meppem
6
20M
48M
1H 8M

While far less intricate than a cassoulet in its preparation, this recipe borrows all that’s good from the French classic: duck, pork, beans and crust. You’ll need to begin it a day ahead.

Ingredients

Method

Main

1

Heat duck fat in a casserole over high heat, add duck pieces and turn occasionally until browned (10 minutes). Transfer to a plate and set aside.

2

Preheat oven to 150C. Add onion, garlic and bacon to casserole, reduce heat to low-medium, stir until softened (5-7 minutes), return duck to casserole and add tomato, beans, sage, bay leaves, allspice and 3 litres water. Bring to the simmer, cover and cook in oven until beans are tender (3-3½hours). Increase oven to 200C, season duck and beans to taste and transfer to a shallow 3.2-litre baking dish. Scatter with breadcrumbs, drizzle with oil and bake until breadcrumbs are golden (20 minutes). Serve hot.

Duck fat is available in cans from select delicatessens and French food shops.

This recipe is from the July 2012 issue of

.

Drink Suggestion: Gutsy, earthy red Minervois or a central Victorian shiraz. Drink suggestion by Max Allen

Notes

Related stories