Duck and hog’s pudding cassoulet
- March 2013
- Serves 8
- 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.
- 52.5g (12.2g saturated)
- 61.7g (5.9g sugars)
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.
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.
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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