Duck and sausage cassoulet
- February 2020
- Serves 8
- Simmering time 1½ hours, oven time 1 hour 50-55 min, plus overnight soaking
The hearty stew from southwest France never goes out of fashion. Cooking it involves a bit of forward planning but this recipe is straightforward and makes a rib-stickingly good meal for a crowd on a winter’s night. Red wine at the ready…
Looking for more hearty warming comfort food? Take a look at our best sausage casserole recipe collection.
- 27.8g (9.3g saturated)
- 42.1g (6.4g sugars)
When cooking the beans, skim off any scum that forms on the surface and top up with boiling water as needed to keep the beans well submerged.
We used ready-cooked tinned confit duck legs from Bespoke Foods (from Waitrose and Ocado). If you want to confit your own duck legs, search ‘duck confit’ at deliciousmagazine.co.uk and start the recipe a day ahead.
Don’t discard the fat from the confit duck legs. Spoon into a jar or sealable container and store in the fridge for up to a month – it’s fantastic for roasting potatoes.
Once soaked and drained, cover the beans and keep chilled for up to 24 hours. Prepare and cover the veg up to 24 hours ahead. Complete step 1 up to 2 days ahead. Once cooled, cover and chill the beans until needed.
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