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FREE LOCAL DELIVERY & STANDARD DELIVERY CHARGES - Find out more

Free,Range,Duck,Legs,With,Herbs.,On,Old,Wooden,Table

Recipe Created By:

Mark head shot 500px

Name: Mark Andrew

At a glance:

Pairs with: Malbec

Serves: 6

Prep: 20 mins

Cooking: 3 hrs

Ingredients:

4 Duck legs
500g Duck fat
800hHaricot beans
Bunch Thyme/ romemary
1 bulbGarlic
2 large onions
1 Tbs Tomato paste
500mlDemi glacé or stock
2 Celery stalks
2 Carrots
350g Smoked bacon
Salt/ pepper
2 Bay leaves
Tbsp Honey

Method:

Slow cook duck legs in duck fat for 2-3 hours. Meat should be nearly falling off the bone. Have gas on the lowest setting for this or in oven on 100 degrees.

For the cassoulet –  in a large thick bottomed saucepan add bacon and slowly brown 5-10 mins. Add dice of vegetables and bay leaf, thyme and rosemary. Cover with stock and add haricot beans (use tinned or soak dried overnight) thicken if necessary with tomato paste and season.

To serve, crisp the duck either under grill or hot oven (220 degrees) with a touch of runny honey. Spoon the cassoulet into a bowl and add the duck on top. Serve with greens of your choice and fried potatoes.

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