Duck Cassoulet (Cheats Version)

Duck Cassoulet is a traditional French dish that is perfect to warm you up on the dark winter nights. The version I’ve done is far less labour intensive but it’s packed with flavour and served with some warm bread and a good white wine will go down a treat for dinner! The duck I ¬†used was from Hexham Farmers Market. Northumberland Poultry who are based near Morpeth produce a fantastic array of organic poultry, it will cost you a little extra but it’s well worth money. The duck is slightly meatier and larger than a Gressingham or Aylesbury but has a much deeper flavour. They also do amazing organic chicken. They use a breed called Sasso. It isn’t a readily available up here but is honestly the best I’ve ever tasted. Check them out on

This recipe will comfortably serve 2.


You will need

2 Duck Breasts (Northumberland Poultry)

3 Slices of Pancetta (thick sliced)

200g Toulouse Sausage

1 Whole Onion

2 Cloves of Garlic

Fresh Thyme

Savoy Cabbage

Fresh Parsley

700g Cannellini Beans

300ml Chicken Stock

Cracked Black Pepper

Knob of butter


1. Slice up the Pancetta and fry off in a little olive oil until browned then finely slice your onion and crush the garlic cloves adding them to the pan and gently sweating until very soft and breaking up.

2. Cook off your sausages then slice in to inch pieces to add to the cassoulet.

3. Strip the leaves from two sprigs of Thyme and add to the pan. Drain and rinse your beans and add to the pan with chicken stock and sausage. Cook on a low heat for about 20 minutes until the stock has reduced by about half. Ten minutes from the end very finely slice a good handful of cabbage and stir through.

4. To cook your duck season both sides then place skin side down in a moderate frying pan to render out the fat and get the skin crispy. It should be a nice golden colour. Once done place in the oven for about 10 minutes at 180 degrees. Take out of the oven and allow to rest for 5 minutes.

4. Finish the dish by stirring in a knob of butter and a couple of tablespoons of finely chopped parsley and a few twists of black pepper. Slice the duck and place on top of the cassoulet. Drizzle over a little olive oil and serve.





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