DUCK CASSOULET

ingredients

TOMATO FENNEL SUGO

750 gm            Fennel, diced

750 gm            Brown onion, diced

150ml              Olive oil

Pinch               Saffron threads

250 g               Tomato paste

150 ml             Pernod

1 x A10 (2550g) Cans of whole peeled tomatoes, crushed

  • Sweat fennel, onion & saffron in olive oil until soft.
  • Add tomato paste & cook out.
  • Deglaze with Pernod, reduce a little.
  • Add crushed tomato, season with salt & freshly milled black pepper.

Simmer for approximately 2 hours or until it reaches the desired consistency

Cassoulet Beans

 

1.25Kg                        Haricot (Navy) beans soaked overnight in plenty of water

One flavour bag

½ bunch          Thyme

1 head             Garlic, cut in ½

2 tbs                peppercorns

4                      bayleaves

2.5litres                       Hock stock for cooking beans

1 recipe                        Tomato fennel Sugo

1.5Kg (5 Smoked hocks) Picked, cooked smoked ham hock meat

2.5litres                       Vegetable Nage or leftover ham hock stock

Method:

Rinse the beans & cook them in the ham hock stock with the flavour bag, until they are tender. Once they are cooked, strain the stock from the beans, and place the beans in a large pot. Add the sugo, the ham hock meat & the nage or hock stock to the beans. Place over a low heat & bring to a simmer, season & cook until beans are soft.

 

To Finish (per serve)

1                          Confit duck leg

2tbsp               Cassoulet beans

1 slice              Cotechino

1 slice              Taulouse susage

1 slice              Boudin blanc

1                      Bacon lardon

1 tbsp              Potato salad

Orange and fennel salad

1 ramekin        Dijon mustard