Côte Classics: Duck Confit Cassoulet Menu

Our Côte classic Duck Cassoulet is the hero of this meal, accompanied by the choice of starter between Seared Scallops with Bacon & Peas or Pumpkin Soup. Ending off your meal with a choice of delectable desserts.

This feast feeds two people and in your box you will find:

• – Duck Cassoulet
• – Demi Baguette and Salted Butter
• – Choice of: Roasted Pumpkin Soup or Seared Scallops with Bacon & Peas and Café de Paris Butter
• – Choice of: Chocolate Praline Tart (vg) or Pear & Almond Tart with Cherry Compote

Wine recommendation:

Elements Luna Cotes-du-Rhone – Our juicy, spicy Cotes-du-Rhone from the village of Laudun will balance the richness of the succulent duck, while the subtle herbal aromas compliment the flavours of the cassoulet

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full ingredients and dietary information please click here.

Pumpkin soup – 242kcal per 310g serving
Pea & Bacon mix – 321kcal per 235g serving
Scallops – 63kcal per 3 scallops
Café de Paris Butter – 85kcal per 15g serving
Demi Baguette – 171kcal per 70g serving
Salted Butter – 54kcal per 7.5g serving
Duck Confit – 276kcal per 165g serving
Bean Cassoulet – 350kcal per 300g
Chocolate Praline Tart with Cherry Compote – 488kcal per 160g serving
Pear & Almond Tart with Cherry Compote – 504kcal per 173g serving

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Côte Classics: Duck Confit Cassoulet menu 

STARTER (depending on what you’ve chosen):

Roasted Pumpkin Soup (Cook time 15 minutes)

1. Pre-heat the oven, (Fan oven 180°C /electric oven 200°C / gas mark 6).
2. Lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes from chilled, or 15 minutes from frozen.
3. Peel back the film of the soup packaging and set the pumpkin seeds aside.
4. Decant the soup into a saucepan and heat up on a low heat. Simmer gently, but do not let boil.
5. Alternatively, empty the pouch of soup into a microwavable container, or the tray that it has come in, heat on full power for (700w) for 4 minutes or (900w) for 3 minutes. Mix halfway through and make sure it’s fully heated before serving.
6. Serve hot, with a sprinkle of pumpkin seeds as desired and alongside the sliced baguette and butter.

Seared Scallops with Bacon & Peas (Cook time 8 minutes)

1. Open the bag of scallops and pat them dry with a kitchen towel.
2. In a non-stick pan heat up teaspoon of oil until very hot.
3. Season scallops with salt and pepper to your taste.
4. Place scallops in the pan and fry them 3-4 minutes on one side until they reach golden brown colour.
5. Remove scallops from heat and let them rest for a minute.
6. Remove the sleeve from the bacon petit pois and pierce the film lid several times. Place on a microwaveable plate and heat on full power (900w) for 1 minute 20 seconds. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving.
7. When it’s ready, top the bacon petit pois with scallops and serve.

MAINS:

Duck Confit Cassoulet (Cook time 35 minutes)

1.. Pre-heat the oven, (Fan oven 180°C / electric oven 200°C / gas mark 6).
2. Place the duck (still within its bag) in a bowl or container. Boil a kettle and pour very hot/ boiling water over the duck until it’s covered and leave for 15 minutes. Once the time is up, remove from the water.
3. Open the bag and pat down the duck with some kitchen towel so it’s dry, then place the duck skin side up on a non-stick baking tray and/or onto parchment paper on a baking tray. Dispose of the bag and juices.
4. Place the baking tray in the centre of the oven and cook for 30 minutes. Once cooked, remove from the oven and leave to stand for 2 minutes.
5. Whilst the duck is resting, decant cassoulet beans into microwavable container. Place on a microwaveable plate and heat on full power (900w) for 3 minutes 30 seconds. Alternatively, to heat on the hob, decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving.
6. To serve plate half of the beans in serving dish of your choice and place confit duck leg on top. If you have any baguette left over from your starter, you can dunk this in to soak up the juices, but it’s not essential.

DESSERTS (depending on what you’ve chosen):

Pear and Almond Tart, with cherry compote (Cook time 15 minutes)

1. Pre-heat the oven, (Fan oven 180°C / electric oven 200°C / gas mark 6).
2. Remove the outer sleeve, film and foil.
3. Place the tart onto a baking tray and put in the centre of the oven for 15 minutes until
the top is golden brown.
4. Once the cooking time is up, remove from the oven and allow to stand for 2 minutes before serving alongside the cherry compote.

Chefs tip: If you have any ice cream, cream or crème fraîche, we’d recommend serving this on top, but it’s not essential.

Chocolate Praline Tart, with cherry compote (Ready to eat)

1. Place the tart on a serving plate and drizzle with cherry compote.

Chefs tip: If you have any ice cream, cream or crème fraîche, we’d recommend serving this on top, but it’s not essential.