Ingredients

  • 1 cooked morteau sausage, diced
  • 2 duck confit legs cooked
  • 2 tbs honey
Cassoulet
  • 150g butter
  • 1 thick slice lardon, sliced
  • 1 /2 shallot peeled and diced
  • 3 cloves garlic peeled and diced
  • 1 leek diced
  • 1 stick celery diced
  • 300g jar of haricot beans, drained
  • few sprigs of rosemary
  • salt and pepper
  • splash of sherry vinegar
  • 2 tomatoes diced
To finish
  • 1 small bunch parsley chopped
  • 1 tbs sherry vinegar
  • 150ml veal jus reduced

Method

Print Recipe

Preheat the oven to 200c.

Pop the duck onto a tray, drizzle over the honey and roast for 15 minutes.

Add the oil to a pan then add the onion, garlic, celery and leek and sausage. Then pop in the tomatoes and beans and add remaining butter and cream. Let it bubble for a minute then add the rosemary and parsley and season. Finish with sherry vinegar. Pile the beans onto plates, top with duck and drizzle over the veal jus.

Ingredients

  • 1 cooked morteau sausage, diced
  • 2 duck confit legs cooked
  • 2 tbs honey
Cassoulet
  • 150g butter
  • 1 thick slice lardon, sliced
  • 1 /2 shallot peeled and diced
  • 3 cloves garlic peeled and diced
  • 1 leek diced
  • 1 stick celery diced
  • 300g jar of haricot beans, drained
  • few sprigs of rosemary
  • salt and pepper
  • splash of sherry vinegar
  • 2 tomatoes diced
To finish
  • 1 small bunch parsley chopped
  • 1 tbs sherry vinegar
  • 150ml veal jus reduced

Method

Preheat the oven to 200c.

Pop the duck onto a tray, drizzle over the honey and roast for 15 minutes.

Add the oil to a pan then add the onion, garlic, celery and leek and sausage. Then pop in the tomatoes and beans and add remaining butter and cream. Let it bubble for a minute then add the rosemary and parsley and season. Finish with sherry vinegar. Pile the beans onto plates, top with duck and drizzle over the veal jus.

Browse
My Recipes

Beer Can Chicken270
BBQ Bites
Knickerbocker Glory with Shortbread
Comfort Food
Salmon with a Champagne Sauce
Date Night
Gin Buttermilk Panna Cotta with Strawberries
Desserts
Cod, Jersey royals, asparagus with beurre blanc sauce
Dinner Party Dishes
Lasagne
Family Favourites
Monkfish and Mussels with Thai sauce
Fish
PHEASANT WITH BLACKBERRIES, BEETS & KALE
Game
Flatbread with Ricotta, Figs, Parma Ham and Walnuts
James Martin's Saturday Morning
Herbed Lamb Rack with Spring Vegetables
Main Courses
Steak Masterclass
Meat
Aubergines with Black Garlic Dressing
Meat free
Chicken and Mushroom Pie
Poultry
Asian Tempura Sake Prawns
Seafood
Double Baked Haddock and Cheese Soufflé
Starters
Rhubarb crumble cake with ginger cream
Sweet treats