Delicious UK - (02)February 2020

Therecipe

SERVES8.HANDS-ONTIME 30 MIN,

SIMMERINGTIME1½HOURS,OVENTIME

1 HOUR 50-55 MIN, PLUS OVERNIGHT SOAKING

MAKE

AHEAD

Oncesoakedanddrained,

coverthebeansandkeep

chilledforupto 24 hours.

Prepareandcoverthevegupto 24

hoursahead.Completestep1 upto

2 daysahead.Oncecooled,cover

andchillthebeansuntilneeded.

FOOD

TEAM’S

TIPS

Whencookingthebeans,

skimoffanyscumthat

formsonthesurfaceand

topupwithboilingwaterasneeded

tokeepthebeanswellsubmerged.

Weusedready-cookedtinned

confitducklegsfromBespoke

Foods(fromWaitroseandOcado).

If youwanttoconfityourownduck

legs,search‘duckconfit’at

deliciousmagazine.co.ukand

starttherecipea dayahead.

Don’tdiscardthefatfromthe

confitducklegs.Spoonintoa jaror

sealablecontainerandstoreinthe

fridgeforuptoa month– it’s

fantastic for roasting potatoes.

• 500gharicotbeans,soaked
  overnight(seeThe Knowledge for
  soakingtips)


• 2 onions,1 halved, 1 finely
  chopped


• 4 bayleaves


• 4 freshthymesprigs, plus extra
  to garnish

PERFECT A CLASSIC

CASSOULET

TheheartystewfromsouthwestFrancenevergoesoutoffashion.Cookingit

involvesa bitofforwardplanningbuttherecipeisstraightforwardanditmakes

a rib-stickingly good meal for a crowd on a winter’s night. Red wine at the ready...

RECIPE AND FOOD STYLING: SOPHIE AUSTEN-SMITH. PHOTOGRAPH: MAJA SMEND. STYLING: TONY HUTCHINSON

• 4 freshrosemarysprigs


• 1 garlicbulb,separatedintocloves


• 4 confitduck legs, fat reserved
  (seetips)


• 6 outdoorrearedtoulouse
  sausages(orgood quality pork
  sausages)


• 1 carrot,finelychopped


• 1 celerystick,finelychopped


• 200gsmokedbaconlardons


• 2 tbsptomatopurée


• Largehandfulfreshflatleaf
  parsley,chopped


• 200mldrywhitewine


• 500mlchickenstock,hot,plus
  anextrasplashif needed


• 30ggruyèrecheese,grated


• 50g fresh breadcrumbs

1 Drainthebeans,thentransfer

toa largeheavy-basedpanwiththe

onionhalves,2 ofthebayleaves,

2 thymesprigs,halftherosemary

andallbut4 garliccloves(noneed

topeel).Pouroverwatertocover,

bringtotheboil,thensimmerfor1½

hoursuntilthebeansarejusttender.

Drainanddiscardtheonion,herbs

andgarlic(seeMakeAheadandtips).

2 Meanwhile,heata deephob-safe

casseroleovera highheat,addthe

ducklegsandfryskin-sidedownfor

5 minutesuntilcrisp.Setasideon

a bakingtrayandpouroffmostof

thefatinthecasserole(seetips).

3 Addthesausagestothecasserole

andfryintheduckfatfor

5 minutes until browned all over.

Cutinhalf,thenset aside with

theducklegs.

4 Heattheovento140°C/120°C

fan/gas1. Addthechopped

onion,carrot,celeryandlardons

tothehotcasserole,thencook,

stirringoccasionally,for 10

minutesuntilthevegissoft and

thelardonsaregolden.

5 Peelthereservedgarliccloves

andaddtothecasserolewiththe

tomatopuréeandparsley,then

cookfora minute.Pourinthe

wine,bringtoa simmer,then

continuecookinguntilreduced

byabouthalf.Stirinthestock,

theremainingherbsandthe

cookedbeans,thenseasonwell.

6 Returntheduck,skin-sideup,

andsausagestothecasserole

alongwithanyrestingjuices,

stirringthemintothebeans,

thenputintheovenandbake for

1½hours.Checkhalfway

through,addinga littlemore

stockif thecassouletlooksdry.

7 Mixthegratedcheeseand

breadcrumbswithsaltand

pepper,thensprinkle over the

topofthedish.

8 Bakethecassouletfor20-25

minutesmoreuntilthetopis

golden.Servescattered with

extrathyme.

PERSERVING656kcals,27.8g

fat(9.3gsaturated),46.3g

protein,42.1gcarbs(6.4g

sugars), 2.2g salt, 17.3g fibre

100 deliciousmagazine.co.uk