Family-style cassoulet

Serves: 4
Course: Main Course
Cooking Time: 1 hr 0 mins
  • 2 cooked confit duck legs
  • 1 onion, peeled and diced
  • 1 carrot, peeled and diced
  • 125g packet smoked bacon lardons
  • 1 tbsp tomato purée
  • ½ tsp smoked paprika
  • Sprig of thyme
  • 300mls chicken stock
  • 1 tin of butterbeans, rinsed
  • 4 sausages
  • 4 chunks of white pudding (or black)
  • A handful of breadcrumbs

1 Set the oven to 185 degrees.

2 Remove the residual fat from the duck legs and put it in a shallow casserole pan along with the onion, carrot and bacon.

3 Cook over a medium heat for 10 minutes, until the vegetables soften, then add the tomato purée and smoked paprika.

4 Continue to cook for two minutes or so, then add the thyme, chicken stock and butter beans.

5 Bring to a simmer and allow to reduce and thicken a little.

6 Cut the duck legs in half at the joint and sit on top of the beans, then intersperse the white pudding and the sausages.

7 Scatter the breadcrumbs over the top, then bake for 30 minutes until golden and bubbling.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford