Description
Hearty cassoulet enriched with slices of saucisson sec and duck leg, fragrant with onions, garlic, beans, and red wine. It's the ultimate French comfort casserole.
Ingredients
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2 duck legs (cooked or confit)
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6 slices saucisson sec, chopped
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200 g cannellini beans (cooked/drained)
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1 red onion, chopped
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2 garlic cloves, minced
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150 ml red wine
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150 ml stock
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Olive oil, salt and pepper to taste
Instructions
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Preheat oven to 160–180 °C. Brown onion and garlic in olive oil until soft.
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Add chopped saucisson sec and cook briefly.
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Stir in beans, wine, and stock—season.
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Transfer to ovenproof dish, nestle duck legs on top, and bake covered for about 2 hours or until flavours meld and liquid has reduced. Serve warm with crusty bread.
