Heat oil in a large cast iron pot over a medium heat. Sauté the onion and garlic for 2 mins, add the pancetta or bacon. Cook for a further 2 mins.
Add the carrots, celery, herbs, bay and chilli. Cook for 3-4 mins. Add the red wine and simmer for 4-5 mins until the wine has reduced by half.
Add the stock and bring to the boil. Turn down heat and cook for 4 mins. Add 3/4 of the beans to the stock. Roughly mash the remaining 1/4 of the beans and add to the pot. Cover and cook for 15 mins.
Remove the lid and add the broad beans cook for a further 5 mins. Remove the herb stalks and bay. Season to taste.
Heat the Confit Duck Legs as per the pack instructions.
Divide the cassoulet into bowls and place the heated Confit Legs on top to serve.
Super tasty outcome. Painted the legs with soy sauce before 12 minutes in the air fryer. Stunning. The finish on the skin and the flavour of the duck was first class. The beans were amazingly good - used Italian canned and crisped pancetta. Really good.
Linda
Tried this in lockdown loved it! Added chopped up pork sausage and it was so tasty
Scott
Tried this one tonight and it was fabulous. Just over 40 mins from start to serving. Didn't have any thyme so used a few parsley sprigs and no extra salt needed with the bacon rashes I used.
Paul Gardner
We did it for two and just cut down on the ingregients. It was sensational!
Jane Vogels
This is a fabulous recipe, the bean mix is delicious, I did not have any celery, so omitted that, used a shallot instead of onion and podded the broad beans (frozen) twice for added colour.
I grilled the duck legs and served them on top of the beans and a salad on the side.
This dish was the hi light of our week.
