Confit Duck Cassoulet

Serves 6
Time 1 hour 15 minutes


200g speck, rind reserved, meat diced
2 chorizo (or sausage of your choice), sliced
3 bay leaves
1 tbsp duck fat
1 brown onion, finely diced
3 cloves garlic, finely chopped
2 sprigs of oregano, chopped
2 sprigs thyme, chopped
1 zucchini, cut into chunks
2 tomatoes, cut into chunks
1 400g tin chopped tomatoes
3 cups cooked borlotti beans
1 cup white wine
3 cups chicken stock

2 cups breadcrumbs
1 bunch parsley, chopped
Zest of 1 lemon
1 tbsp duck fat

6 confit duck legs


Heat a large, heavy-based pan or casserole over high heat and add the speck rind. Allow to render down slightly then add the diced speck, sausage, bay leaves, duck fat, garlic and onion. Season with salt and pepper, add the oregano and thyme, and stir to coat in the oil. Cook off for 2 minutes.


Add zucchini, tomatoes, borlotti beans, wine and stock. Stir through and allow to simmer for 30-45 minutes until it has reduced and thickened.


As the mixture simmers prepare your breadcrumbs.


Combine bread crumbs with duck fat, parsley and lemon zest and set aside. Preheat the oven to 200°C.


Add duck legs on top of the cassoulet and sprinkle over the breadcrumbs. Cook in oven at 200°C for about 15 minutes until the duck is heated through and it is golden and crispy on top.