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Confit of duck leg with a cassoulet of Coco beans, pancetta and Toulouse sausage

Confit of duck leg with a cassoulet of Coco beans, pancetta and Toulouse sausage

Confit of duck leg with a cassoulet of Coco beans, pancetta and Toulouse sausage

  • Main
  • medium
  • 4
  • 2 hours 30 minutes, plus overnight salting time

PT2H30M

Why not try?

1
The day before cooking, rub the salt into the duck legs, refrigerate and leave for 24 hours to cure
  • 4 duck legs
  • 100g of flaky sea salt
2
On the day of cooking, preheat the oven to 100°C/gas mark 1/4
3
Wash the legs thoroughly under cold running water and pat dry. Place into a small deep ovenproof dish. Cover with the duck fat and seal with tin foil
  • duck fat, enough to completely submerge the duck legs
4
Cook in the oven for approximately 10-12 hours, until the duck legs are soft and you can remove the thighbone with ease
5
When the duck is cooked, remove from the duck fat and place onto a flat baking tray skin-side down. Remove the thighbones and refrigerate. The fat can then be strained and stored in the fridge to use up to 3 more times
6
In a heavy-bottomed pan large enough to hold all of the coco beans and chicken stock, sweat down the shallots, garlic and carrots in a little olive oil. Add the coco beans, Toulouse sausages then the chicken stock
  • olive oil
  • 4 shallots, finely chopped
  • 2 garlic cloves, puréed
  • 2 carrots, small, diced
  • 100g of Coco de Paimpol beans, fresh, out of pod
  • 4 Toulouse sausages
  • 1.7l chicken stock
7
Simmer on a low heat until the beans are soft - this should take approximately 30-45 minutes. Take care not to overcook or cook too quickly, or the beans will become broken and mushy
8
Drain off the excess stock (reserve this for later) and leave the beans and sausages on a tray to cool
9
Preheat the oven to 180°C/gas mark 4
10
Add the Toulouse sausages to the baking tray with the duck legs and place in the oven for approximately 12-15 minutes, until the skin of the duck is crisp and the sausages have a good colour
11
Whilst the duck is in the oven, place a heavy-bottomed pan on a medium-high heat and caramelise the diced pancetta in a little oil. Add the cooked coco beans, the diced orange zest and excess chicken stock and reduce the heat to a simmer
  • olive oil
  • 50g of pancetta, diced
  • 20g of candied orange zest
12
Season the beans with salt and pepper and cook for about five minutes until the excess liquid is mostly gone, leaving a moist but creamy bean cassoulet
  • salt
  • pepper
13
Remove the duck and sausages from the oven and roughly slice the sausages. Add to the bean cassoulet, then pour into a serving dish and place the crispy duck on top. Sprinkle with chopped parsley and serve immediately
  • parsley

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Confit of duck leg with a cassoulet of Coco beans, pancetta and Toulouse sausage

 
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