James Martin Duck Confit Cassoulet

This rich and hearty Duck Confit Cassoulet is a classic French-inspired comfort dish, made indulgent with tender duck legs, creamy beans, and a deeply savoury sauce. The texture is beautifully layered, with meltingly soft meat and a golden, crisp topping. While it takes a little time, the method is straightforward and well worth the effort. Allow around 2 hours from start to finish for best results.

Ingredients

For the cassoulet base

2 duck confit legs
1 tbsp duck fat (from the confit)
1 onion, finely chopped
2 garlic cloves, crushed
1 carrot, diced
1 celery stick, diced
200g smoked sausage, sliced
400g tin haricot beans, drained and rinsed
400g tin chopped tomatoes
250ml chicken stock
1 tbsp tomato purée
1 tsp dried thyme
1 bay leaf
Salt and black pepper, to taste

For the topping

50g fresh breadcrumbs
1 tbsp chopped parsley
1 tbsp olive oil

How to Make James Martin Duck Confit Cassoulet

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the cassoulet cooks evenly and the topping turns golden and crisp.
Prepare the duck: Remove the duck legs from their fat and gently warm in a pan or oven until the meat loosens. Shred the meat into large chunks, discarding bones and excess skin if preferred.
Cook the base: Heat the duck fat in a large ovenproof casserole dish. Add the onion, garlic, carrot, and celery, and cook for 8 to 10 minutes until softened.
Add sausage and flavour: Stir in the sliced sausage and cook for 5 minutes until lightly browned. Add the tomato purée and cook for 1 minute.
Build the sauce: Add the chopped tomatoes, chicken stock, thyme, bay leaf, and beans. Stir well and bring to a gentle simmer.
Combine the duck: Fold in the shredded duck meat and season with salt and black pepper. Let the mixture simmer for 10 minutes to develop flavour.
Prepare the topping: In a small bowl, mix the breadcrumbs with parsley and olive oil.
Bake: Sprinkle the breadcrumb mixture evenly over the cassoulet. Transfer to the oven and bake for 25 to 30 minutes until bubbling and golden on top.
Rest and serve: Allow to rest for 5 to 10 minutes before serving so the flavours settle and the sauce thickens slightly.

Tips

How do I get a crispy topping?

Use fresh breadcrumbs mixed with a little oil and bake uncovered. For extra crunch, place under the grill for a few minutes at the end.

Can I make it ahead of time?

Yes, prepare the cassoulet base in advance and refrigerate. Add the topping and bake just before serving.

What beans work best?

Haricot beans are traditional, but cannellini or butter beans also work well for a creamy texture.

How do I deepen the flavour?

Let the cassoulet simmer gently before baking and use good-quality stock for a richer taste.

Serving Suggestions

Serve with crusty bread to soak up the sauce
Pair with a simple green salad
Add steamed greens for balance
Enjoy with a glass of red wine

Storage

Room Temperature

Leave to cool for no more than 2 hours before storing.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat in the oven until piping hot.

Nutrition

Calories: 520 kcal
Carbohydrates: 28g
Protein: 32g
Fat: 30g
Saturated Fat: 10g
Sodium: 780mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use fresh duck instead of confit?

Yes, but confit duck gives the best flavour and tenderness. If using fresh duck, cook it slowly until tender before adding.

Can I make this cassoulet without sausage?

Yes, you can omit the sausage or replace it with another smoked meat or extra beans.

How do I thicken the sauce?

Simmer the cassoulet uncovered before baking to reduce the liquid, or mash a few beans into the sauce.

Can I cook this in a slow cooker?

Yes, cook the base on low for 6 to 8 hours, then transfer to an oven dish, add topping, and bake to finish.