Page 102 - Delicious - UK (February 2020)
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P E R F E C T A C L A S S I C
C A S S OUL E T
The hearty stew from southwest France never goes out of fashion. Cooking it
involves a bit of forward planning but the recipe is straightforward and it makes
a rib-stickingly good meal for a crowd on a winter’s night. Red wine at the ready...
• 4 fresh rosemary sprigs Cut in half, then set aside with
The recipe
SERVES 8. HANDS-ON TIME 30 MIN, • 1 garlic bulb, separated into cloves the duck legs.
SIMMERING TIME 1½ HOURS, OVEN TIME • 4 confit duck legs, fat reserved 4 Heat the oven to 140°C/120°C
1 HOUR 50-55 MIN, PLUS OVERNIGHT SOAKING (see tips) fan/gas 1. Add the chopped
• 6 outdoor reared toulouse onion, carrot, celery and lardons
Once soaked and drained, sausages (or good quality pork to the hot casserole, then cook,
MAKE
AHEAD cover the beans and keep sausages) stirring occasionally, for 10
chilled for up to 24 hours. • 1 carrot, finely chopped minutes until the veg is soft and
Prepare and cover the veg up to 24 • 1 celery stick, finely chopped the lardons are golden.
hours ahead. Complete step 1 up to • 200g smoked bacon lardons 5 Peel the reserved garlic cloves
2 days ahead. Once cooled, cover • 2 tbsp tomato purée and add to the casserole with the
and chill the beans until needed. • Large handful fresh flatleaf tomato purée and parsley, then
When cooking the beans, parsley, chopped cook for a minute. Pour in the
FOOD
TEAM’S skim off any scum that • 200ml dry white wine wine, bring to a simmer, then
TIPS
forms on the surface and • 500ml chicken stock, hot, plus continue cooking until reduced
top up with boiling water as needed an extra splash if needed by about half. Stir in the stock,
to keep the beans well submerged. • 30g gruyère cheese, grated the remaining herbs and the
We used ready-cooked tinned • 50g fresh breadcrumbs cooked beans, then season well.
confit duck legs from Bespoke 6 Return the duck, skin-side up,
Foods (from Waitrose and Ocado). 1 Drain the beans, then transfer and sausages to the casserole
If you want to confit your own duck to a large heavy-based pan with the along with any resting juices,
legs, search ‘duck confit’ at onion halves, 2 of the bay leaves, stirring them into the beans,
deliciousmagazine.co.uk and 2 thyme sprigs, half the rosemary then put in the oven and bake for
start the recipe a day ahead. and all but 4 garlic cloves (no need 1½ hours. Check halfway
Don’t discard the fat from the to peel). Pour over water to cover, through, adding a little more
confit duck legs. Spoon into a jar or bring to the boil, then simmer for 1½ stock if the cassoulet looks dry.
sealable container and store in the hours until the beans are just tender. 7 Mix the grated cheese and RECIPE AND FOOD STYLING: SOPHIE AUSTEN-SMITH. PHOTOGRAPH: MAJA SMEND. STYLING: TONY HUTCHINSON
fridge for up to a month – it’s Drain and discard the onion, herbs breadcrumbs with salt and
fantastic for roasting potatoes. and garlic (see Make Ahead and tips). pepper, then sprinkle over the
2 Meanwhile, heat a deep hob-safe top of the dish.
• 500g haricot beans, soaked casserole over a high heat, add the 8 Bake the cassoulet for 20-25
overnight (see The Knowledge for duck legs and fry skin-side down for minutes more until the top is
soaking tips) 5 minutes until crisp. Set aside on golden. Serve scattered with
• 2 onions, 1 halved, 1 finely a baking tray and pour off most of extra thyme.
chopped the fat in the casserole (see tips). PER SERVING 656kcals, 27.8g
• 4 bay leaves 3 Add the sausages to the casserole fat (9.3g saturated), 46.3g
• 4 fresh thyme sprigs, plus extra and fry in the duck fat for protein, 42.1g carbs (6.4g
to garnish 5 minutes until browned all over. sugars), 2.2g salt, 17.3g fibre
100 deliciousmagazine.co.uk
