Cheap & Easy Duck Cassoulat Recipe

Ingredients for a cheap & easy duck cassoulet

This weekend’s joint of meat was two duck legs, bought from the Gartmorn Farm stall at the Edinburgh Farmers’ Market a couple of weeks ago. As there’s only two of us in our household, we often find that cooking two duck legs is far too much meat for us – so I used just one of the duck legs in this cheap and easy recipe for a non-traditional cassoulet.

Duck from Gartmorn Farm bought at Edinburgh Farmers' Market

I love cassoulet because the beans (butter beans and cannellini beans) are a really good source of protein as well as being filling, and cooking this meal for a long time in the slow cooker means that you don’t have to pre-soak the beans, and the duck meat just falls off of the bone! The carrot and sweet potato give a great sweetness which offsets the warmth of the chilli, and a couple of rashers of smoked bacon pretty much seasons the cassoulet for you.

Duck Cassoulet with sweet potato, carrots, beans and red wine

This really is a super-easy recipe, just so long as you have a slow-cooker and a good few hours to wait! These quantities will serve 2 comfortably, and if you add a couple of pieces of brown bread (as we did) you’ll even have leftovers.

Cheap & Easy Duck Cassoulet

Serves 2 - 4
Prep time 30 minutes
Cook time 3 hours, 30 minutes
Total time 4 hours
Meal type Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Region French
By author Carley Hollis
A cheap and easy duck cassoulet recipe for two people with no need to soak the beans! Find out how to make this tasty French recipe here.

Ingredients

  • 150g butter beans
  • 100g cannellini beans
  • 1 duck leg ((preferably organic))
  • 2 Rashers smoked bacon
  • 2 small onions (diced)
  • 2 carrots (chopped into rounds)
  • 1 sweet potato (chopped into chunks)
  • 1 red chilli
  • 2 cloves garlic
  • 2 tablespoons tomato purée
  • 100ml red wine
  • 400ml chicken stock
  • 1 beef stock cube
  • 1 handful spinach

Directions

Step 1
Heat a large frying pan to a high heat and place the duck leg into the pan, skin size down. Whilst the duck browns, add in the chopped up bacon rashers and fry until crisp. Once all bacon has been fried off and the duck is coloured on both sides, remove from the pan.
Step 2
Dice both onions along with the chilli and garlic, and fry off in the remainder of the duck fat. Once the onions have softened, add the tomato purée and red wine and allow to reduce.
Step 3
Place the cannellini beans and butter beans into the slow cooker along with the hot chicken stock, chopped carrot and chunks of sweet potato. Add the onion mixture, as well as the beef stock cube and stir well. Finally, place the chopped bacon and duck leg into the slow cooker and place on the highest heat from around 3 hours.
Step 4
After around three hours, the beans should be soft and the meat will be falling from the bones of the duck. Carefully flake the meat from the duck bones and add a handful of fresh or frozen spinach. Allow the spinach to wilt for 2 - 3 minutes before serving with crusty bread.

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Author:thisgirl32

Hi, I'm Carley; a 24 year old food fanatic living in Edinburgh. I've loved shopping for food and cooking since I was a child, and I absolutely love Edinburgh's food scene! I have now decided on a food challenge - buying and cooking only food which is local to Edinburgh! Find out more about my food challenge!

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  1. Edinburgh Farmers' Market October 2012 | Eating Local in Edinburgh - October 23, 2012

    [...] weekend has seen me make a brilliant duck cassoulet - and I also have a second duck leg to use this week. The rest of the meat is sat in the freezer [...]

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