Quick Duck and Chicken Cassoulet

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large casserole dish, brown the duck breasts for about 8 minutes.
  • Take the duck breasts out of the casserole.
  • Keep 1 tablespoon of the duck fat, and pour away the rest.
  • Brown the chicken drumsticks in the casserole dish for about 10 minutes, until they are golden on all sides.
  • Take the chicken out of the casserole.
  • Put the halved shallots (or chopped onion), crushed garlic and bacon into the casserole, and heat, stirring, for 5 minutes.
  • Return the duck and chicken to the casserole.
  • Add in the drained cannellini beans, tomatoes, chicken stock, chopped herbs and salami.
  • Bring to the boil, then simmer it on the stovetop for an hour and a half.
  • 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.).
  • Season with salt & black pepper.
  • 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!
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