Duck and hog's pudding cassoulet

  • Main
  • medium
  • 2
  • 2 hours 30 minutes, plus curing time

PT2H30M

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Ingredients

Metric

Imperial

Duck legs

Cassoulet

Savoury granola

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
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
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
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
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
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
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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