Confit Duck Cassoulet  | Recipe of the Month

As autumn arrives, we’re turning to the food that’s slow-cooked, comforting and full of flavour. This month’s Recipe of the Month pairs confit duck leg with a rich white bean cassoulet, roasted fennel and onions, including seasonal produce grown at Mereworth Market Garden.

The fennel and onions bring sweetness and depth to the dish, while the creamy white beans and tender duck make this a satisfying autumn recipe to enjoy around the table.

Ingredients of Our Confit Duck and White Bean Cassoulet Recipe:

For the duck legs:

4 x duck legs
500g duck fat
30g x Maldon Salt
Chinese 5 spice

For the cassoulet:

1 x 400g tin cooked cannellini beans
1 x chorizo
1 x Mereworth onions, finely diced
3 x cloves Mereworth garlic, finely chopped
100ml white wine
150ml chicken stock
1 x Mereworth flat parsley
Olive oil
Salt and pepper

For the fennel and onions:

2 x Mereworth fennel
2 x Mereworth onions

 

Method:

For the duck legs:

1. Place the duck legs in a deep tray
2. Mix the salt and Chinese 5 spice together and rub well over the duck legs
3. Leave to marinade for 12 hours
4. Gently rub the excess rub off, and dry with kitchen paper
5. Preheat an oven to 120 degrees C
6. Heat the duck fat in a pan and place the duck legs in skin side up
7. Cover the legs with a layer of baking parchment and then cover the pan with foil
8. Cook for approximately 2hrs30mins
9. When the duck is cooked the meat will be very tender and starting to come away from the bone
10. Gently remove the legs from the duck fat and place on a tray with parchment paper. Place in the fridge to cool for 2 hours
11. Preheat the oven to 200 degrees C
12. Place the duck legs on the tray into the oven and cook for approximately 20 minutes, until the skin is golden and crisp

For the cassoulet:

1. Heat the olive oil in a heavy based pan
2. Cook the onion and garlic gently and without colour until soft
3. Slice the chorizo and add to the onion and garlic. Cook slowly until the chorizo is lightly caramelised
4. Add the white wine and reduce to a glaze
5. Strain and add the chickpeas and then the stock
6. Simmer gently for 15 minutes until the cassoulet is thick and creamy
7. Finish with fresh finely chopped parsley
8. Season with salt and pepper

For the fennel and onions:

1. preheat the oven to 180 degrees C
2. Cut the fennel and onions into wedges. Reserve the fennel fronds
3. Caramelise in a pan with olive oil. Season with salt
4. Place in the oven for 15-20 minutes
5. Remove from the oven
6. Finely chop the fennel fronds, and sprinkle over the cooked fennel before serving