Crispy Duck Cassoulet
This warming dish is an easy way to dress up a shop-bought crispy duck, pairing the tender meat with a rich and flavourful tomatoey bean cassoulet. As seen on John and Lisa's Weekend Kitchen on ITV.
Introduction
A hale and hearty recipe to warm the soul and a great way to do something different with crispy duck.
Ingredients
| 750g | shop-bought crispy half duck |
| 2 tbsp | olive oil, plus extra for the breadcrumbs |
| 100g | diced pancetta |
| 1 | onion, finely chopped |
| 1 | carrot, finely chopped |
| 1 | celery stick, finely chopped |
| 2 | thyme sprigs |
| 2 | garlic cloves, grated |
| 1 | bay leaf |
| 300ml | chicken stock |
| 1 heaped tbsp | tomato purée |
| 1 x 400g tin | of chopped tomatoes |
| 1 x 400g tin | cannellini beans (including the liquid) |
| 2 tbsp | chopped parsley |
| Handful | breadcrumbs |
| sea salt | |
| Handful of | spring onions, finely sliced on the diagonal, to garnish |
Method
Preheat the oven to around 220°C (200°C fan).
Roast the duck according to the packet instructions, anything from about 30 to 40 minutes.
Meanwhile, heat the oil in a large pan over a medium heat. Fry the pancetta, onion, carrot, celery, thyme, garlic and bay leaf, stirring frequently until the veg are softened and the pancetta crisps up. Add some of the stock and the tomato purée. Stir in the tinned tomatoes and cannellini beans along with their liquid. Pour the remaining stock into the empty tomato tin, swirl it around and add to the pan. Season with a little salt and let it bubble away for 15–20 minutes, stirring occasionally until the sauce is lovely and thick but not too dry. Sprinkle over half the parsley and set aside.
To shred the crispy duck, twist off the legs and remove the bone from the back of the duck. Turn the duck over and, using 2 forks in opposite directions, tear the skin and the meat should come apart at the same time. Keep the duck fat in the roasting tin.
Mix the breadcrumbs, remaining parsley and a little olive oil and reserved duck fat together. Scatter over the cassoulet. Place the cassoulet in bowls and top with the shredded duck, garnishing with a few sliced spring onions.
Tip: freeze the pancakes that come with the duck to use another time.
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