Henry Herbert's Cassoulet
For those looking for a hearty feast, or to impress at a dinner party, try this warming traditional Cassoulet.
Henry - who is back at his chopping board after starring in the popular Channel 4 series The Fabulous Baker Brothers with his brother Tom - is backing the fifth annual National Butchers Week with four recipes that promise to brighten up any table.
Ingredients
- 2 confit duck legs
- 4 Toulouse sausages
- 1 onion
- 4 garlic cloves
- 50g pancetta
- 40g duck fat
- ½ 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
Procedure
- Heat the oven to 150°C.
- Put the confit duck legs and the sausages in a shallow flame-proof 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.
- 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.
- 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.