Quick Duck Cassoulet Using Roasted Duck Shanks |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cassoulet is a hearty winter dish, which originates from the Languedoc area in France. It has as many variations to the recipe as the number of chefs and cooks that prepare it. Ingredients:
8 roasted duck shanks |
1 tsp duck fat |
1 clove garlic, chopped |
1 med onion, chopped |
1/2 glass white wine |
1 lg tin tomatoes |
1/2 cup duck stock |
1 lg tin white haricot beans |
1 sprig fresh thyme |
4 duck sausages |
1 tbsp parsley, chopped |
1/4 cup fresh breadcrumbs |
this dish is enough on its own, but some crusty bread and a green salad won't go amiss. |
a good glass of bold red wine would go well. |
Directions:
1. Heat the duck fat in a frying pan and add the onion, garlic and cook over a medium heat for two minutes.
2. Add the wine, bring to the boil, then add the tomatoes, stock, beans, thyme and the duck shanks.
3. Reduce the heat and simmer for approximately 10 minutes.
4. Meanwhile, fry or grill the sausages, slice into quarters and add them to the duck and bean mixture.
5. Place into an ovenproof serving dish.
6. Mix the parsley with the breadcrumbs and sprinkle over.
7. Place into a hot oven until the crumbs are golden.
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