Duck and hog's pudding cassoulet

  • medium
  • 2
  • 2 hours 30 minutes

Simon Hulstone's divine duck cassoulet recipe is both rustic and contemporary. You'll need to soak the beans and salt the duck legs a day before serving this dish so be prepared. As an alternative to hog's pudding try ham hock, white pudding or Cumberland sausages instead.

First published in 2015




Duck legs


Savoury granola


Mix the salt, sugar and thyme and cover the duck legs. Place the covered duck legs on a tray, cover with cling film and allow to cure for 12 hours. Once cured, remove and rinse off the curing mix then pat dry
Place the duck legs in a deep saucepan and cover with the duck fat. Bring to a gentle simmer for approximately 1 hour - the meat should be loose but not falling off the bone. Remove from the pan and drain on absorbent kitchen towel
Add a small dollop of duck fat to a heavy based saucepan. Place over a medium heat and sweat off the onion, carrot, celery and garlic until soft
In a separate pan, cover the soaked beans in cold water and add the chopped streaky bacon. Bring to a rolling boil until the beans are tender - this should take around 20 minutes. Strain off the water and add the beans and bacon to the saucepan containing the softened vegetables
Add the chopped tomatoes and the parsley and bring to a gentle simmer. Add 1 pint of water and the sliced hogs pudding. Place into a casserole pot and into a preheated oven at 160˚C/gas mark 3 for up to 90 minutes
Once the beans are soft and fluffy and the water is starchy and thickened, add the duck legs into the pot and cover with the cassoulet mix. Cook for a further 20 minutes to heat through
Meanwhile, to prepare the granola, warm the duck fat in a non-stick pan and add all ingredients and gently toast
Place onto a flat oven tray and bake on a low heat at 120˚C/gas mark 1/2 for 15 minutes, stirring every few minutes to ensure it covers evenly to a light brown finish. Remove from the oven, allow to cool and store in a air-tight container until ready to use
Remove the cassoulet from the oven. Serve into individual bowls and garnish with the granola. Serve immediately
First published in 2015

Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

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