Cassoulet of Duck, Lamb and Chorizo
A combination of rich ingredients makes for a complex and full bodied dish - perfect for a cold, winters evening.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 2:10 hours
1 duck, thawed and chopped into quarters
2 chorizo sausages, sliced diagonally into 2 cm-thick slices
1 onion, diced
3 cloves garlic, chopped and crushed
1 carrot, peeled and diced
2 stalks celery, diced
2 bay leaves
sea salt and black pepper to taste
bouquet garni (made up of 4 sprigs of thyme and rosemary)
350 ml white wine
1 can (410 g) chopped peeled tomatoes
1 can (410 g) red kidney beans
1 can (410 g) butter beans
300 ml breadcrumbs
chopped parsley, to serve
Preheat the oven to 160 °C.
Brown the duck and the lamb in a heavy-bottomed pan (use a flat-bottomed cast iron saucepan with a lid if you have one, so that you can brown the meat and make the cassoulet in the same dish). Brown the slices of chorizo with the onion, garlic, carrot and celery in the same pan. Place the duck and lamb on top of the chorizo and the vegetables if using a cast iron pan. If you are using a ceramic casserole dish, transfer the vegetables and chorizo to the dish and layer the duck and lamb portions on top.
Add the bay leaves, season with sea salt and black pepper, and add the bouquet garni. Add the white wine and canned tomatoes, then lightly shake the pan to settle the wine and the juices and to ‘marry’ the vegetables and meat. Cover with a lid or foil, and place in the oven for 1½ hours.
Drain and rinse the red kidney and the butter beans under cold running water (this is very important). Add the beans to the casserole and return to the oven for a further 20 minutes. Remove from the oven.
Preheat the grill.
Remove the lid or foil and sprinkle the breadcrumbs liberally over the top of the Cassoulet. Place under the grill for about 10 minutes or until golden brown. Sprinkle with chopped parsley and serve with couscous or buttery, mashed potatoes.