Cassoulet with duck confit
Photo by Tamara West
Warren Elwin cooks cassoulet — quite possibly the ultimate slow food.
|1 Tbsp||Duck fat|
|1||Salt & freshly ground pepper, to season|
|800 g||Pork belly|
|6||Pork sausages, good quality|
|1||Onion, cut into 1cm dice|
|1||Carrot, large, cut into 1cm dice|
|2 stalks||Celery, cut into 1cm dice|
|1 piece||Ginger, 2cm, grated|
|1||Fennel bulb, cut into 1cm dice|
|3 cloves||Garlic, crushed|
|1 Tbsp||Dry mixed herbs|
|2 cans||Butter beans, drained|
|1 can||Cannellini beans, drained|
|2 cups||Chicken stock, or vegetable stock|
|1||Parmesan cheese, finely grated, to sprinkle|
|1 packet||Panko breadcrumbs|
- Liberally salt and pepper the duck and set aside to rest for an hour.
- Place legs in a small baking dish and submerge in melted duck fat. Add bay leaf and thyme and braise in a 150C oven for 2 hours.
- Remove dish from oven and set aside for the fat to cool. Refrigerate (with duck submerged) overnight.
- Remove the skin from pork belly, season liberally with salt and some freshly ground black pepper, then slow roast in a 150degC oven for 2 hours. When cool cut into 2cm dice.
- Cook sausages until just browned (do not overcook them). Remove and cool, then cut into chunks. This can all be done the day before.
- Heat duck fat in a casserole dish with a lid and fry the cubbed pork and sausage until coloured. Remove from the dish, retaining the fat.
- To the remaining fat, add onion, carrot, celery, fennel bulb, ginger, garlic cloves, dried herbs, and bay leaves. Cook gently over a medium heat until fragrant and coloured, about 10 minutes.
- Add the pork and sausage back to the dish with butter beans, cannellini beans and tomatoes. Stir to combine. Add stock and the juice of the lemon.
- Top the dish with panko breadcrumbs and finely grated parmesan cheese. Bake in a 180degC oven until bubbling and golden, about 1hr 15 minutes.
- Heat the duck confit in a hot oven until warmed through and the skin is crispy. Serve pieces of duck on top of spoonfuls of the cassoulet.