“If using fresh broad beans in place of the usual dried haricots strikes you as sacrilege, take comfort from the fact historians believe this was once standard practice in the Languedoc, a region where the duck still reigns supreme. My method here is less traditional – but who wants to turn on the oven unnecessarily in summer?” – Felicity Cloake.
Or heat things up with this crunchy sausage cassoulet with mixed beans.
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Ingredients
- 765g tin cooked confit duck legs (from large supermarkets)
- 4 Toulouse sausages
- 750g shelled broad beans (you can use frozen out of season)
- 2 onions, finely sliced
- 2 carrots, diced
- 250g cherry tomatoes
- 6 garlic cloves, crushed
- 100g cured ham (see tip), cubed
- 50g dried breadcrumbs
- Leaves from 3 fresh thyme sprigs
- Leaves from 2 fresh rosemary sprigs
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Method
- Scoop a tablespoon of the fat from the confit duck tin into a large wide casserole (set aside the rest) and put over a medium heat. When hot, add the sausages and confit duck legs and cook for 12-15 minutes or until golden, making sure the sausages are cooked through. Scoop out with a slotted spoon and set aside.
- Meanwhile, cook the beans in salted water for 1-2 minutes until just tender (how long will depend on their size), then drain and set aside.
- Add the onions and carrots to the casserole and cook for 8-10 minutes until beginning to soften, then add the tomatoes and cook until they begin to burst. Stir in the garlic and ham, then cook for 2-3 minutes.
- Strip the meat from the duck legs, slice the sausages and add both to the pot. Add the beans, season and toss together. Heat through gently.
- Heat another tablespoon of duck fat in a frying pan over a medium heat and fry the breadcrumbs and herbs until the crumbs are crisp and golden (see Make Ahead). Scatter over the casserole and serve.
Nutrition
- 574kcals Calories
- 27.9g(8.4g saturated) Fat
- 48.3g Protein
- 25.3g carbs (9.4g sugars) Carbs
- 14.2g Fibre
- 2.3g Salt
For 6
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