Duck Confit Cassoulet

A slow-cooked bean stew with chestnut mushrooms, spiced harissa, rich Provençal sauce and herbs, topped with a Confit Duck Leg. A hearty, generous meal for two, to warm up your date nights at home.

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

• – Confit Duck Cassoulet
• – Demi Baguette with Salted Butter

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.

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!

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) for3 minute 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. Serve with baguette if you wish.