Matt Tebbutt’s Speedy Goose Cassoulet
Paired with the classic flavours of bacon, sausage, and thyme, leftover roast goose gets a second life in this cosy, comforting cassoulet.
Introduction
There’s never usually much left from a roast goose in our house, but if do find yourself with some, this is a really quick recipe for knocking up a tasty cassoulet. You can, of course, use the more traditional duck in this recipe. Serve with a vinaigrette-dressed green salad.
Ingredients
| 200g piece | smoked streaky bacon, diced |
| 1 | onion, peeled and diced |
| 1 | bay leaf |
| 3 | celery sticks, diced |
| 2 tbsp | goose fat |
| 3 | garlic cloves, peeled and minced |
| 1 tbsp | chopped fresh thyme |
| 3 | good-quality garlic or Toulouse sausages |
| 2 x 400g tins | cannellini beans |
| 300ml | chicken stock or leftover goose gravy |
| around 300g | leftover goose meat, cut into pieces |
| 50g | dried breadcrumbs |
| 50g | melted salted butter |
Method
Preheat the oven to 180°C/350°F/Gas 4.
In a large frying pan, start by sweating off the diced bacon with the onion, bay and celery in the goose fat. After 10–15 minutes, add the garlic and the chopped thyme. Add the whole sausages and brown them off all over before adding the drained beans.
Tip all this into an ovenproof dish before adding enough of the stock to loosen but not drown the mix, and then stir in the goose leftovers. Liberally sprinkle over the breadcrumbs, spoon over the butter and bake in the oven for 25–30 minutes.
Reviews
3 Ratings
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