Duck Apple Cassoulet With A Herby Crust Recipes

DUCK & APPLE CASSOULET WITH A HERBY CRUST

Steps:

• The night before you want to make this cassoulet, tip the beans into a bowl and cover with 600ml of water. Leave to soak overnight.
• Preheat the oven to 170ºC/325ºF/gas 3. Season the duck with sea salt and black pepper.
• Place a large ovenproof casserole dish over a medium heat, add the duck and sear all over. Cook, skin-side down, for 5 minutes, or until lovely and golden.
• Using tongs, transfer the duck to a plate and set aside. Spoon out any fat from the dish into a jar to use later.
• Peel the carrots, onions, garlic and apples. Core the apples and cut into 6 wedges, finely slice the garlic, and chop the carrots and onions. Trim and chop the celery sticks. Pick the thyme leaves and discard the stalks.
• Tip the chopped veggies, apple and garlic into the casserole dish along with the thyme, and cook for 10 minutes over a medium heat until golden and starting to soften.
• Drain the soaked haricot beans and add to the dish, along with the cider, chicken stock, tomato purée and the browned duck.
• Bring to the boil, then transfer the dish to the oven, covering loosely with foil, and cook for 2 hours to 2 hours 30 minutes, or until the duck is tender.
• After 1 hour, check the duck, give it a stir and add a little seasoning plus some stock or water if it's looking dry.
• Meanwhile, peel the garlic for the crumb topping, and pick the parsley leaves, discarding the stalks. Blitz the bread, garlic and parsley in a food processor until fine.
• When the duck is done, remove from the oven and sprinkle with the crumb mix, reserving a little to serve. Drizzle over 1 tablespoon of the reserved duck fat (or use olive oil).
• Return to the oven, uncovered, for 10 minutes, until golden on top. Divide between plates and garnish with the reserved crumb topping.