Sausage, duck and pork cassoulet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 500 g pack Waitrose Dried Haricot Beans | |
| 1 | pack | Waitrose Pork Spare Ribs; approximately |
| ; 400-500g (14-18oz) | ||
| 2 | Duck legs | |
| Salt & freshly ground black pepper | ||
| 5 | millilitres | Colman's mustard powder; (1tsp) |
| 5 | millilitres | Bart Spices ground ginger; (1tsp) |
| 30 | millilitres | Muscovado sugar; (2tbsp) |
| 600 | millilitres | Boiling water; (1 pint) |
| 1 | Bart Spices bay leaf | |
| 1 | large | Onion; peeled and sliced |
| 6 | Waitrose Toulouse Sausages | |
Directions
Place the beans in a large bowl of cold water to soak overnight. With a heavy, sharp knife, chop the spare ribs into 5cm (2") pieces. Rub a little salt into the ribs and duck legs, cover and leave in the fridge in separate bowls, while the beans are soaking.
Drain the beans and place in a large pan. Cover with water, bring to the boil and simmer for 10 minutes. Drain.
Mix the mustard powder with a little water to make a paste and blend in the ginger and sugar, followed by the boiling water, seasoning and bay leaf.
Layer the cassoulet in the pot, starting with the beans, followed by the onion, a duck leg, a few ribs and a couple of sausages. Repeat the layering, finishing with the remaining beans. Pour the liquid over the top, cover with foil and a tight-fitting lid and place in a preheated oven 170 1/4C, 325 1/4F, gas mark 3 for 5 hours until thoroughly cooked and the beans are tender. Season with salt as necessary. Serve immediately with salad.
Converted by MC_Buster.
NOTES : Cassoulet is a one-pot dish of mixed meats and white beans, cooked slowly in the oven. Although the cooking time is long, it's simple to make and is a much-loved family or dinner party dish. Add any extra salt at the end of cooking as it tends to make the beans split. Serve with a large bowl of salad.
Converted by MM_Buster v2.0l.