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Roast Duck Shank Cassoulet

Cassoulet is a hearty winter dish, which originates from the Languedoc area in France. A wonderful dish of white haricot beans simmered slowly with tomatoes, vegetables, herbs, garlic, duck and sausages with a topping of toasted breadcrumbs.


8 x Luv-A-Duck, Roast Duck Shanks
1 tsp duck fat
1 clove garlic, chopped
1 medium onion, chopped
1/2 glass white wine
1 x 400g tin tomatoes
1/2 cup Luv-A-Duck, Duck Stock
1 x 400g tin white haricot beans
1 sprig fresh thyme
4 Luv-A-Duck duck sausages
1 tbsp parsley, chopped
1/4 cup fresh breadcrumbs 


  1. Heat the duck fat in a frying pan and add the onion, garlic and cook over a medium heat for two minutes.
  2. Add the wine, bring to the boil, then add the tomatoes, stock, beans, thyme and the duck shanks.
  3. Reduce the heat and simmer for approximately 10 minutes.
  4. Meanwhile, fry or grill the sausages, slice into quarters and add them to the duck and bean mixture.
  5. Place into an ovenproof serving dish.
  6. Mix the parsley with the breadcrumbs and sprinkle over. Place into a hot oven until the crumbs are golden.

Chef’s Tips

This dish is enough on its own, but some crusty bread and a green salad won't go amiss.
A good glass of bold red would go well.

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