Duck and hog's pudding cassoulet

Name: Duck and hog's pudding cassoulet
Cook time: 2 h 30 min
Total time: 2 h 30 min
Cuisine: European, British
Ingredients: 2 duck legs; 2 sprigs of fresh thyme, chopped; 12g of caster sugar; 300g of duck fat; 50g of sea salt; 50g of duck fat; 1/2 celery stick, peeled and diced; 1/2 carrot, finely diced; 4 garlic cloves, crushed; 1 small onion, finely diced; 300g of dried white haricot beans, soaked overnight; 3 plum tomatoes, over ripe, peeled and deseeded; 100g of smoked streaky bacon slices, thick cut; 25g of parsley, chopped; 150g of hog's pudding, or alternative; 75g of hazelnuts; 100g of linseed, toasted; 75g of pumpkin seeds; 45g of jumbo rolled oats; 12g of sugar; 3 sprigs of fresh thyme, leaves only; 25g of dried kibbled onion; 15g of duck fat; 1 pinch of salt

Instructions

Cook:2h 30min

Gifted chef, Simon Hulstone, shares an extraordinary cassoulet recipe, which pairs hog's pudding with duck legs to create a real warming dish for winter

Updated at: Mon, 25 Nov 2024 09:51:58 GMT