Duck cassoulet

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Serves: 2

By LemonMagnolia



  • 1 onion

  • 1 tbsp tomato puree

  • 1 tbsp olive oil

  • 0.5 tins chopped tomato

  • 125ml red wine or more to taste

  • 1 bay leaves

  • 3 cloves garlic

  • 50g chorizo or any spicy sausage

  • 2 carrot

  • 2 duck legs trimmed of fat

  • 1 tin butter beans or haricot beans, rinsed

  • 2 sprigs fresh thyme and or oregano


<ol> <li>Heat oil in a large pan.</li> <li>Chop the onion and carrots into 1cm cubes and brown.</li> <li>Chop the chorizo into chunks and add to pan.</li> <li>Crush the garlic and add to pan with the tomato purée.</li> <li>Add the duck legs and cook on either side until just browned.</li> <li>Pour in the tinned tomatoes, beans, salt and pepper and herbs, stir well, then finally add wine.</li> <li>Turn down to very low heat, until just simmering..</li> <li>Cover and leave for 1 - 1.5 hours, until the duck is tender.</li> <li>Check seasoning and add salt and pepper as required.</li> <li>Serve with crusty bread and some wine.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Make Ahead

  • duck

  • poultry

  • sausage

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  • 25/01/08 09:42

    A great winter warmer. Can get it going before the kids go to bed, then enjoy once they are tucked up!