duck cassoulet

recipe du jour: cassoulet made from left-over duck and sausages.

I had most of a roast duck left over, so I’m making a cassoulet of duck with a couple of sausages and a bit of bacon. No haricot blanc at the Italian deli, so it’s borlotti beans.

Soak the beans overnight.
Simmer with a bouquet garni, a couple of crushed cloves of garlic, and an onion studded with cloves for 1 hour 45. Save the cooking liquid.

Layer up the beans, meat, some chunks of tomato and chopped thyme and parsley (mostly parsley in my case), finishing with a layer of beans. Pour over the bean liquid mixed with a little tomato paste (I also added some duck stock, since I’d just made some from the carcasse) then a layer of breadcrumbs.

Stick in an oven at 170C for an hour and a half.

I’ll let you know how it turns out.