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A Cassoulet, almost

Method

  • Soak the haricot beans overnight in plenty of cold water. Then rinse and drain well.
  • Preheat oven to 160°C fan forced (180°C normal).
  • Heat a thin layer of oil in a large heavy-bottomed casserole (or pot that can go into the oven) and separately brown the duck legs, chops and sausages, adding more oil as required. Remove.
  • Add a little fresh oil to the casserole, if needed, and gently sauté the onions, celery and garlic until tender, regularly stirring and scraping the bottom as you do so.
  • Thickly slice the sausages and cut the duck legs in half on the join.
  • Then remove half of the onion mixture and layer with the beans, duck, lamb and sausages with seasonings in the casserole. Top with the tomatoes and bay leaves, and pour the stock around the edges. Cover and cook in the oven for about 2½ hours until everything is very tender, particularly the beans.
  • Combine the breadcrumbs with the parsley, and evenly sprinkle on top. Generously spray with oil and cook in the oven until browned.
  • nb.  The crust can be left off, if you prefer.

Ingredients

  • 375 gm dried haricot (or cannellini) beans
  • olive oil
  • 4 duck legs
  • 6-8 lamb midloin chops
  • 3 pork & fennel sausages
  • 3 large onions, sliced
  • 3 celery stalks, diced
  • 4 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 1 can diced tomatoes
  • 2-3 bay leaves
  • 1½-2 cups beef stock
  • 1 heaped cup fresh breadcrumbs
  • 2 tbsp chopped parsley
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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