Duck and hog's pudding cassoulet
- Main
- Medium
- 2
- 2 hours 30 minutes
PT2H30M
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.
Ingredients
Duck legs
- 2 duck legs
- 2 sprigs of fresh thyme , chopped
- 12g of caster sugar
- 300g of duck fat
- 50g of sea salt
Cassoulet
- 50g of duck fat
- 1/2 celery stick , peeled and diced
- 1/2 carrot , finely diced
- 4 garlic cloves , crushed
- 1 small onion , finely diced
- 300g of dried white haricot beans, soaked overnight
- 3 plum tomatoes , over ripe, peeled and deseeded
- 100g of smoked streaky bacon slices , thick cut
- 25g of parsley , chopped
- 150g of hog's pudding, or alternative
Savoury granola
- 75g of hazelnuts
- 100g of linseed, toasted
- 75g of pumpkin seeds
- 45g of jumbo rolled oats
- 12g of sugar
- 3 sprigs of fresh thyme , leaves only
- 25g of dried kibbled onion
- 15g of duck fat
- 1 pinch of salt
Method
1
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
- 2 duck legs
- 50g of sea salt
- 12g of caster sugar
- 2 sprigs of fresh thyme
2
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
- 300g of duck fat
3
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
- 1/2 carrot
- 1 small onion
- 1/2 celery stick
- 4 garlic cloves
- 50g of duck fat
4
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
- 300g of dried white haricot beans
- 100g of smoked streaky bacon slices
5
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
- 3 plum tomatoes
- 25g of parsley
6
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
7
Meanwhile, to prepare the granola, warm the duck fat in a non-stick pan and add all ingredients and gently toast
- 15g of duck fat
- 75g of hazelnuts
- 100g of linseed
- 75g of pumpkin seeds
- 1 pinch of salt
- 12g of sugar
- 3 sprigs of fresh thyme
- 25g of dried kibbled onion
8
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
9
Remove the cassoulet from the oven. Serve into individual bowls and garnish with the granola. Serve immediately
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Duck and hog's pudding cassoulet
