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Cassoulet - recipe submitted by Henry Herbert of Hobbs House Butchery



Serves 2

– 2 confit duck legs

– 4 Toulouse sausages

– 1 onion

– 4 garlic cloves

– 50g pancetta

– 40g duck fat

– Half a chilli

– Small bunch of thyme

– 400g tin of tomatoes

– 300ml chicken stock

– 400g tin of cooked haricot beans

– Salt and pepper

– 1 tsp sherry vinegar

– Handful of breadcrumbs



1. Heat the oven to 150°C. Put the confit duck legs and the sausages in a shallow flameproof casserole dish and place in the oven for 20 minutes to brown. Take out and put the sausage and duck to one side. Don’t wash the dish: all those lovely crispy bits are gold. Chop the onion, garlic and pancetta.

2. Heat the duck fat in the casserole dish, and gently brown the onion, garlic and pancetta. Chop the chilli and strip the leaves from the thyme, then add to the casserole dish with the tomatoes and chicken stock. Bring to the boil and simmer for 15 minutes. Add the beans, season with salt and pepper and add the sherry vinegar.

3. Turn the heat down, and carefully nestle the duck and sausages in. Sprinkle with the breadcrumbs and finish in the oven for 1 hour until crisply topped, and the aroma of garlicky duck fills the room.


Recipe submitted by…

Henry Herbert
Hobbs House Butchery, Chipping Sodbury


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