Duck cassoulet

Yield: 1 servings

Measure Ingredient
One duck; sectioned
Broad beans
1 litre Beer
Onion; chopped
Ginger; chopped
1 Whole lemon; chopped
2 slices Streaky; fatty bacon
1 cup Brown sugar
2 Dsp black treacle; (2 to 3)
2 tablespoons Dijon mustard
2 tablespoons Worcester sauce
Bay leaves
Crushed cumin
½ pint Beef stock

Soak the broad beans overnight in ½ litre of beer. Transfer to a casserole dish and add the remaining beer. Add the onion, ginger, lemon and diced bacon, plus the sugar, treacle, mustard and Worcester sauce. Next add the crushed cumin, bay leaves, thyme and stock. Cover the dish and place in the oven at 180C/gas 4 for 3 hours.

Cut the excess fat from the duck pieces. Render the fat to liquid in a very hot pan, then fry the duck pieces in it to seal. Add the duck to the casserole and cook at the same heat for a further 3 hours.

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Converted by MM_Buster v2.0l.

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