Duck and hog’s pudding cassoulet

Duck and hog’s pudding cassoulet
  • Serves icon Serves 8
  • Time icon Hands-on time 10 min, oven time 3 hours 20 min, plus overnight salting and soaking

This rich cassoulet recipe is made with duck, bacon and hog’s pudding (a type of West Country haggis-style sausage) – it makes an impressive centrepiece to any dinner table.

Nutrition: per serving

Calories
869kcals
Fat
52.5g (12.2g saturated)
Protein
40.9g
Carbohydrates
61.7g (5.9g sugars)
Fibre
23.5g
Salt
1.7g
Calories
869kcals
Fat
52.5g (12.2g saturated)
Protein
40.9g
Carbohydrates
61.7g (5.9g sugars)
Fibre
23.5g
Salt
1.7g

Ingredients

For the granola

  • 30g duck fat or beef dripping
  • 150g toasted chopped hazelnuts
  • 200g toasted linseed
  • 150g pumpkin seeds
  • 90g jumbo oats

For the cassoulet

  • 4 duck legs, salted overnight or for a few hours (see tips)
  • 600ml duck fat, melted
  • 6 fresh thyme sprigs
  • 2 small onions, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 8 garlic cloves, chopped
  • 600g dried haricot beans, soaked overnight (see tips)
  • 200g thick-cut smoked streaky bacon rashers, chopped into strips
  • 400g tin plum tomatoes
  • 50g fresh flatleaf parsley, chopped
  • 300g hog’s pudding (see tips), sliced

Method

  1. Preheat the oven to 120°C/fan 100°C/gas ½. For the granola, melt the 30g duck fat or beef dripping in a large roasting tin and, when hot, stir through the rest of the granola ingredients so everything is evenly coated. Return to the oven and bake for 15 minutes until lightly golden and crisp. Leave to cool, then store in an airtight container until needed.
  2. Put the duck legs in a deep pan and cover with 500ml of the duck fat. Simmer very gently for about 1 hour until the meat is loose but not quite falling off the bone. Remove and drain the fat (strain it through a fine sieve and use for roast potatoes).
  3. Meanwhile preheat the oven to 160°C/fan140°C/gas 3. In a large, deep heavy-based pan, add the 100ml duck fat with the thyme, onions, carrot, celery and garlic, then cook gently for 10 minutes without colouring.
  4. In a separate pan, cover the soaked, drained beans in cold water, add the bacon, bring to the boil, then simmer for 20 minutes until the beans are tender. Drain.
  5. Add the beans and bacon to the vegetables. Add the tomatoes and the parsley and stir to combine. Add 600ml cold water and the sliced hog’s pudding, then transfer to a large casserole. Cook, uncovered, in the preheated oven for around 90 minutes or until the beans are falling apart and the liquid has thickened.
  6. Add the duck legs to the casserole and cover with the beans and veg. (If preferred, remove the meat from the bone – see tips; it will reheat more quickly that way). Return to the oven for a further 20 minutes. Scatter the granola over the top and serve.

delicious. tips

  1. If you’re in a hurry, fry the bacon with the veg and use tinned haricot beans – about 1.2kg. Add them at step 5, after cooking for 1 hour.

    The ‘granola’ is a savoury, crunchy topping that works well on a variety of meat stews. It will keep for a few weeks if stored in an airtight container. You can add a few dried beetroot crisps for colour and variation.

    For a real shortcut, buy confit duck legs (from Tesco and Waitrose).

    If you can’t get hold of hog’s pudding, this recipe works just as well with white pudding, ham hock or Cumberland sausage.

  2. Start the day before by lightly coating the duck legs in salt, then putting them in a ceramic or glass bowl, covered, in the fridge, overnight if possible – or for at least a few hours. Soak the dried beans overnight in a large bowl of water.

  3. This is a rich dish, so 4 duck legs should be enough for 6-8 people. You can strip the meat from the bone just before serving, then stir it back into the cassoulet.

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