Name: Duck & apple cassoulet with a herby crust
Total time: 3 h 30 min
Yield: 1
Ingredients: 200 g dried haricot beans; 1 x 1.5 kg whole duck cut into 8 pieces (ask your butcher to do this); 2 large carrots; 2 onions; 6 cloves of garlic; 2-3 eating apples; 4 sticks of celery; ½ a bunch of fresh thyme; 100 ml Somerset cider (cloudy, richer farmhouse style); 1 litre organic chicken stock; 1 tablespoon tomato purée; 2 cloves of garlic; ½ a bunch of fresh flat-leaf parsley; 100 g stale bread

Duck & apple cassoulet with a herby crust

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Total Time:
3 hours 30 minutes

Slow-roasted duck cassoulet with apples and cider is a rich and satisfying dish that's sure to be a hit with a crowd.

Ingredients:

200 g dried haricot beans
1 x 1.5 kg whole duck cut into 8 pieces (ask your butcher to do this)
2 large carrots
2 onions
6 cloves of garlic
2-3 eating apples
4 sticks of celery
½ a bunch of fresh thyme
100 ml Somerset cider (cloudy, richer farmhouse style)
1 litre organic chicken stock
1 tablespoon tomato purée
2 cloves of garlic
½ a bunch of fresh flat-leaf parsley
100 g stale bread

Instructions:

The night before making the cassoulet, soak the beans in 600ml of water. Preheat the oven to 170ºC/325ºF/gas 3. Season the duck with salt and pepper. Sear the duck in an ovenproof casserole dish until golden, then set aside. Cook the chopped veggies, apples, and garlic with thyme until golden. Add drained beans, cider, chicken stock, tomato purée, and browned duck to the dish. Bring to a boil, then bake covered for 2-2.5 hours at 170ºC/325ºF/gas 3. Sprinkle the breadcrumb mix on top and drizzle with 1 tbsp duck fat. Bake uncovered for 10 minutes until golden. Serve with reserved breadcrumb mix on top.

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