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Recipes
Confit duck leg cassoulet recipe

Confit duck leg cassoulet recipe

One of the great French classics from the south-west of France

Serves4
Preparation25 Mins
Cooking Time120 Mins

The success of a confit duck leg depends on slavishly following the recipe; after all, it has been tried and tested for 400 years! By curing them in salt, you completely change the texture and flavour of the duck. The duck legs are then cooked for a long time at a low temperature in duck fat but beware - if the fat boils during the cooking process then the wonderful texture will be spoilt. You can further improve flavour and texture by leaving the duck legs in their cooking fat (refrigerated) from 2 – 3 days.

Ingredients Required

For the duck legs:

4
Duck legs
30g
Coarse rock salt
1 tbsp
Black peppercorns, crushed
4
Garlic cloves, peeled and finely sliced
2
Bay leaves, finely-sliced
4
Sprigs thyme, picked
800g
Duck fat, melted

For the beans:

250g
Flageolet beans dried, soaked overnight
½
Onion, peeled, finely-sliced
4
Garlic, peeled, halved
100g
Bacon, streaky, smoked, diced
2
Bay leaf
4
Sprigs thyme
2
Cloves
900ml
Water
1 tsp
Pepper, black freshly ground
10 pinch
Salt
2 tbsp
Olive oil, extra virgin
10g
Parsley, 1 small handful roughly chopped
1
Garlic clove, puréed

Cooking Method

Chef tips

In summer you can get fresh beans, the best are coco beans; obviously they do not require soaking and the cooking time will be about half an hour.

Voila!

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