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Cassoulet of Duck and Sausage

(For 4, hearty, eaters)

225g (8oz.) Dried Haricot Beans or 400g Tin of Same
1 Duck
450g (1 lb.) Toulouse or other coarse Sausages
350g (12 oz.) Piece Streaky Bacon
3 medium Onions
6 Cloves Garlic
400g(12 oz.) Tomato Passata or of Tinned chopped Tomatoes
1 Glass white wine
2 tablespoons Balsamic Vinegar
Salt and Black Pepper
175g (6 oz.) Coarse Breadcrumbs
If you are using dried beans, soak ovenight and then cook for about 30 mts until tender. Drain and set to one side.Rinse and drain the tinned ones if you are using these.
Joint the duck into two breast and two leg portions, 4 pieces in all.
Remove all fat from the carcass and fry the pieces in a pot to render the fat for about 30 mts. Drain and keep the liquid fat.
Put 4 tablespoons of this fat into a large pan and fry the duck pieces in this, skin side down until the skin is browned and crisp.
Reserve the duck.
Cut the Bacon in cubes, fry in this pan until brown and crisp then put in the bottom of a casserole.(keeping the fat in tha pan)
Peel and cut the onions in chunks, peel the cloves of garlic, fry these in the same pan until browned.Add to the bacon in the casserole.
Cut the sausage into large pieces, fry until browned and add to the other ingredients.
Now you can pour off and discard the fat from the pan.
Pour the tomatoes into the pan, bring to the boil, add in the wine and the vinegar and season with a little salt and a good grinding of black pepper.
Pour this onto the other ingredientas in the casserole.
Spoon the beans over the ingredients in the pan and put the four pieces of duck on these.Cover with a lid and cook at Gas 2, 150C,300F for about one hour.
At this stage take the casserole out of the oven, sprinkle the breadcrumbs on the top, increase the heat to 200C 400F Gas 6.
Cook the casserole at this temperature for about 20 mts until the crumbs have formed a crisp crust at the top. Delicious served with potatoes which you have roasted in the remaining duck fat.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef