Quick Duck and Chicken Cassoulet

Liffey's Note:

I found this in the Dorling Kindersley Millennium Party Book and adapted it a little. Like the best-laid plans, though,I had ten people over for dinner instead of seven, and the servings were pretty small, so it really does mean eight, but they loved it. By the time we sat down, it had cooked in the oven for an hour and three-quarters and was really tender. Oh, before serving, fish out the chicken bones or ask people to; they are easy to spot! Also, the original recipe said rindless streaky bacon. I used rindless back-rashers, which have almost no fat, and are popular in Ireland. So you may find it a little more salty if you use fatty bacon. Some people might like to add 2 chopped onions in place of the shallots. I'm not crazy about onion, but can avoid having to eat a half-shallot! Also, you can use fresh or dried herbs. Stovetop cooking is fine, but instead I popped the casserole into the oven for an hour and a half at a medium heat. (I think I used 160 degrees C.) Everyone's oven is different though.

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 8

• 8 duck breasts
• 8 -10 chicken drumsticks
• 3 shallots, peeled and halved
• 4 garlic cloves, crushed
• 8 ounces bacon, thickly sliced and chopped
• 2 -3 lbs canned cannellini beans, drained
• 1 1/2 lbs canned chopped tomatoes
• 1/2 pint chicken stock
• 2 tablespoons marjoram, chopped
• 2 tablespoons oregano, chopped
• 6 ounces salami, thickly sliced
• salt and black pepper

Directions:

1. In a large casserole dish, brown the duck breasts for about 8 minutes.
2. Take the duck breasts out of the casserole.
3. Keep 1 tablespoon of the duck fat, and pour away the rest.
4. Brown the chicken drumsticks in the casserole dish for about 10 minutes, until they are golden on all sides.
5. Take the chicken out of the casserole.
6. Put the halved shallots (or chopped onion), crushed garlic and bacon into the casserole, and heat, stirring, for 5 minutes.
7. Return the duck and chicken to the casserole.
8. Add in the drained cannellini beans, tomatoes, chicken stock, chopped herbs and salami.
9. Bring to the boil, then simmer it on the stovetop for an hour and a half.
10. Instead of on stovetop, you could put it in the oven for an hour and a half at a medium heat. (I think I used 160 degrees C.).
11. Season with salt & black pepper.
12. I served this with new baby potatoes tossed in butter, french bread and a salad, and added parsnip and turnip mashed together - but then I had 3 more guests than I'd expected!