John Paul Urizar
Ingredients
Toasted breadcrumbs
Method
1.Preheat oven to 170ËšC. Heat oil in a large casserole or flameproof ovenproof dish over high heat. Add bacon, onion and garlic and cook, stirring occasionally, until onion has softened and bacon begins to brown (3 minutes). Add chipolatas and cook, stirring occasionally, until chipolatas begin to brown (3-4 minutes); stir in tomato and stock and bring to a simmer.
2.Add confit duck, beans and herbs, and bring to a simmer; using tongs adjust duck confit so the skin is facing up. Transfer casserole uncovered to oven and cook until liquid has thickened slightly and a crust forms on top (45 minutes).
3.Meanwhile, for toasted breadcrumbs, heat butter in a large frying pan over medium-high heat. When butter begins to foam, scatter over breadcrumbs and thyme and cook, tossing frequently, until golden and crisp (3-4 minutes); season to taste.
4.Remove cassoulet from oven and place in the centre of your table on a wooden board. Scatter over breadcrumbs and parsley.
We used Luv-A-Duck confit duck legs, available from select supermarkets, specialty food shops and butchers. Try this paired with a creamy mashed potato, bitter leaf salad and a good Barossa red, such as Peter Lehmann’s Portrait Shiraz.
Notes
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