Duck cassoulet
1 servings
Ingredients
| Quantity | 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 |
| Thyme | ||
| Bay leaves | ||
| Crushed cumin | ||
| ½ | pint | Beef stock |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.