Name: Easy duck and sausage cassoulet
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1 tbsp olive oil; 100 gm streaky bacon, coarsely chopped; 1 brown onion, finely chopped; 2 garlic cloves, finely chopped; 500 gm good-quality chipolata pork and fennel sausages; 400 gm can chopped tomatoes; 350 ml chicken stock; 4 store-bought confit duck legs (see tip); 2 400gm cans white beans, drained and rinsed; 2 each rosemary and thyme sprigs; Chopped flat-leaf parsley, to serve; Toasted breadcrumbs; 50 gm lightly salted butter; 150 gm stale sourdough breadcrumbs; 2 tbsp finely chopped thyme, plus extra to serve

Easy duck and sausage cassoulet

This classic French stew typically takes hours of simmering to do right. But we'll make an exception for this recipe.

Serves 4

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

1 tbsp olive oil

100 gm streaky bacon, coarsely chopped

1 brown onion, finely chopped

2 garlic cloves, finely chopped

500 gm good-quality chipolata pork and fennel sausages

400 gm can chopped tomatoes

350 ml chicken stock

4 store-bought confit duck legs (see tip)

2 400gm cans white beans, drained and rinsed

2 each rosemary and thyme sprigs

Chopped flat-leaf parsley, to serve

Toasted breadcrumbs

50 gm lightly salted butter

150 gm stale sourdough breadcrumbs

2 tbsp finely chopped thyme, plus extra to serve

Method

1.Preheat oven to 170˚C. Heat oil in a large casserole or flameproof ovenproof dish over high heat. Add bacon, onion and garlic and cook, stirring occasionally, until onion has softened and bacon begins to brown (3 minutes). Add chipolatas and cook, stirring occasionally, until chipolatas begin to brown (3-4 minutes); stir in tomato and stock and bring to a simmer.

2.Add confit duck, beans and herbs, and bring to a simmer; using tongs adjust duck confit so the skin is facing up. Transfer casserole uncovered to oven and cook until liquid has thickened slightly and a crust forms on top (45 minutes).

3.Meanwhile, for toasted breadcrumbs, heat butter in a large frying pan over medium-high heat. When butter begins to foam, scatter over breadcrumbs and thyme and cook, tossing frequently, until golden and crisp (3-4 minutes); season to taste.

4.Remove cassoulet from oven and place in the centre of your table on a wooden board. Scatter over breadcrumbs and parsley.

We used Luv-A-Duck confit duck legs, available from select supermarkets, specialty food shops and butchers. Try this paired with a creamy mashed potato, bitter leaf salad and a good Barossa red, such as Peter Lehmann’s Portrait Shiraz.
Notes

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Steve Pearce