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Duck and Hogs pudding cassoulet (as featured in Delicious magazine)

A bit of prior preparation helps with this dish so start the day before by salting the duck legs and soaking the beans. As an alternative to the hogs pudding you could possibly used Ham Hock / white pudding / Cumberland sausages.

4 duck legs
100g sea salt
25g caster sugar
4 sprigs fresh time
600g haricot beans

Mix the salt and sugar and chop the thyme, mix altogether and pack onto the duck legs. Allow to brine for 12 hours then wash clean and dry.

Soak the haricot beans in cold water approx. 2 litres for 24 hours. Then drain and wash off.

Recipe for cassoulet 

600g dried haricot beans soaked overnight
8 cloves peeled and chopped garlic
6 large overripe plum tomatoes peeled and de seeded
1 carrot , diced
2 small onions diced 
200g thick cut streaky bacon smoked
300g hogs pudding or your alternative .
4 brined duck legs
100ml duck fat plus 500g for cooking the legs which can be re used. 
50g chopped flat leaf parsley
1 stick of celery peeled and diced

To cook the duck legs plaice in a deep pan and cover with duck fat /veg oil and allow to simmer for approx. 1 hour, the meat should be loose but not falling off the bone yet. Remove and drain from the fat. It is possible to buy confit legs in if this is preferable.

In a deep heavy bottomed pan, add the onion, carrot, celery, garlic to the duck fat and gently cook. In a separate pan cover the soaked beans in cold water and add the chopped streaky bacon, cook until beans are tender, 20 mins approx.

Drain off the water, add beans and the bacon to the vegetables. Add the chopped tomatoes and the parsley and cook all on a low heat.

Add approximately 1 pint of water and the sliced hogs pudding and place into a casserole pot and place in the oven for up to 90 minutes, the beans should become soft and fluffy and the water will have become starchy.

Add the duck legs now and cover with the beans and vegetables, allow to cook for another 20 minutes to allow the duck to reheat. If preferred , remove the meat form the bone of the duck it will reheat quicker that way.  Once hot take from oven and cover in the savoury granola and serve.

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