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Dinner | Meat

Confit duck leg cassoulet

Confit duck cassoulet is a French classic that is great for your eyesight, blood, immune system and skin

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Confit duck leg cassoulet  recipe
Serves:
4
Preparation:
30 Mins
Cooking:
120 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Celery
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What are the health benefits of Confit duck leg cassoulet ?

Confit duck cassoulet is a French classic that is great for your eyesight, blood, immune system and skin. Confit is a centuries old preservation method and although confit duck originates in Gascony in the south west of France, it is eaten all over the country. The word cassoulet comes from the earthenware dish it is usually cooked in and was a peasant dish. 

 

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Ingredients

Method

Ingredients

12g/2 garlic clove, finely diced nutritional information
12g/2 garlic clove, finely diced
4g/2 sprig rosemary, leaves finely chopped nutritional information
4g/2 sprig rosemary, leaves finely chopped
50g/2 shallot, finely sliced nutritional information
50g/2 shallot, finely sliced
400ml chicken stock nutritional information
400ml chicken stock
6g/4-6 sprigs fresh thyme, leaves only nutritional information
6g/4-6 sprigs fresh thyme, leaves only
400g tinned tomatoes nutritional information
400g tinned tomatoes
500g celeriac nutritional information
500g celeriac
500g floury potatoes nutritional information
500g floury potatoes
400g can of cannellini beans nutritional information
400g can of cannellini beans
Salt and pepper to taste nutritional information
Salt and pepper to taste
50g salted butter nutritional information
50g salted butter
1kg/8 duck legs nutritional information
1kg/8 duck legs
600g duck fat nutritional information
600g duck fat
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) For the duck, weigh the duck legs. You will need 15g/½oz of salt per kilo of duck legs. Place the duck legs into a roasting tray and sprinkle with the salt. Sprinkle over the thyme, then cover the tray with cling film and chill in the fridge for 24 hours.
2) Remove the legs from the fridge and rinse off the salt. Pat dry.
3) Heat a heavy frying pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat.
4) Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender. Remove the duck legs from the fat, reserving the fat, and place onto a clean roasting tray, draining off any excess fat.
5) Shred the meat from two of the confit duck legs. Set the other two aside.
6) Heat a little of the reserved duck fat in a frying pan over a medium heat. Add the shallot and garlic and fry for 1-2 minutes, or until softened.
7) Add the canned tomatoes, bring the mixture to a simmer and cook for a further 2-3 minutes.
8) Add the shredded duck meat, flageolet beans, stock and rosemary and return the mixture to the boil. Boil for another 2-3 minutes, then season, to taste, with salt and freshly ground black pepper, then whisk in the butter.
9) Heat a little more of the reserved duck fat in a frying pan over a high heat. Add the reserved duck legs, skin-side down, and fry for 2-3 minutes, or until the skin is crisp and the duck meat is warmed through.
10) To serve, spoon the cassoulet onto a plate and top each portion with a crispy confit duck leg.

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