This duck and sausage casserole type dish is topped with crispy bread crumbs. It's also freezable so you always have a delicious meal to hand.
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Total Time:
2 hrs 45 mins
- 4 duck legs
- 2 tsp. olive oil
- 6 chunky pork sausages
- 100 g smoked bacon lardons
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 4 garlic cloves, crushed
- 4 ripe plum tomatoes, about 400g, roughly chopped
- Handful thyme sprigs, leaves picked
- 2 bay leaves
- 500 ml chicken stock
- 2 x 400g tins haricot beans, drained and rinsed
For the crumb
- 50 g fresh or dried breadcrumbs
- garlic clove, crushed
- Handful parsley, finely chopped
- Step 1Preheat oven to 180°C (160°C fan) mark 4. Pat duck legs dry with kitchen paper, season all over and arrange on a wire rack set over a roasting tin. Roast for 1hr 30min, or until the meat is pulling away from the bones. Cool (reserve the fat in the roasting tin).
- Step 2Meanwhile, heat the oil in a large casserole dish (that has a lid) over medium heat. Brown the sausages all over. Remove to a plate. Add lardons, onion, carrot and celery to the casserole and cook for 8-10min, until softened and starting to brown. Stir in the garlic and cook for 2min, until fragrant.
- Step 3Stir in the tomatoes, thyme, bay leaves, stock and some seasoning. Bring to the boil, then return sausages to the casserole. Reduce heat to low, cover and cook for 1hr, removing the lid for the final 15min.
- Step 4Chunkily shred the duck meat and skin from the bone, discarding any fatty bits. Stir shredded duck into the casserole, along with the beans. Check seasoning.
- Step 5In a small bowl mix breadcrumbs with the garlic, parsley, 2tbsp of the reserved duck fat, and some seasoning.
- Step 6Sprinkle crumb mixture over casserole in an even layer and return to oven, uncovered, for 45min, or until bubbling and golden brown. Serve with some cooked greens.
Freeze Ahead:
Prepare to end of step 5. Cool then freeze cassoulet mixture and breadcrumbs separately for up to 3 months. To serve, defrost in fridge, then return cassoulet to a casserole dish. Reheat on hob for 10min, adding a splash of water if needed. Complete recipe to serve.
Per serving:
- Calories: 716
- Protein: 54g
- Total fat: 42g
- Saturates: 14g
- Carbs: 26g
- Total sugars: 6g
- Fibre: 9g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
