Then add the duck confit. Check halfway through adding a little more stock if the cassoulet looks dry. Cassoulet is a hearty dish but with a few little tweaks we ve reduced the calorie count while keeping the big flavours. Make the dish to the end of step 2 cool then transfer to a freezerproof container cover and freeze for up to 1 month. This cassoulet recipe from the galvin brothers is classic french cuisine at its best packed with confit duck lamb pork and juicy toulouse sausages.
Heat a casserole dish and add the duck fat once hot add the garlic. Return the duck skin side up and sausages to the casserole along with any resting juices stirring them into the beans then put in the oven and bake for 1 hours. Transfer the cassoulet to a casserole and sprinkle with breadcrumbs. Preheat the oven to 200c 180c fan gas 6. Originating in the south of france cassoulet is a slow cooked casserole of white beans and various meats named after its traditional cooking vessel the cassole.
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Cassoulet is a hearty dish but with a few little tweaks we ve reduced the calorie count while keeping the big flavours. To reheat from frozen. Turn the oven to 160c. Bury the duck legs in the beans and sprinkle over the goose fat or olive oil breadcrumbs and garlic. Add the pancetta lardons and fry until crisp and golden brown.
About bbc good food. For the cassoulet and mash heat a heavy based ovenproof casserole dish over a medium heat. After cooking the confit duck can be cooled and stored covered in the fat in an airtight container in the fridge. About bbc good food. Cassoulet is a hearty dish but with a few little tweaks we ve reduced the calorie count while keeping the big flavours.
After cooking the confit duck can be cooled and stored covered in the fat in an airtight container in the fridge. Return to the oven and cook for a further 2 hours. Heat a casserole dish and add the duck fat once hot add the garlic. Remove the cassoulet from the oven. Then add the duck confit.
