22/02/2026
An undisputed king of comfort dishes, cassoulet is generous in flavour and satisfaction. Typically a multi-day affair, our ‘cheats’ version can (and should) be made on a weekend afternoon, in time for a gentle and indulgent evening at the table.
Half stick celery, finely diced
Half carrot, finely diced
3 shallots, finely diced
A small handful of parsley, finely chopped
200-300ml good stock
700g haricot beans, drained from Navarrico
2 De Beauvoir Deli confit duck legs
1 fresh rosemary stalk
170g Smoked lardons from
A handful of fresh tomatoes, peeled and chopped or 2 tbsp tomato paste
Olive oil
Goose fat from
Sourdough breadcrumbs (or panko)
1. Preheat the oven to 180°C.
2. Add lardons to an ovenproof pot over low heat and gently render until golden brown. Remove and set aside, leaving fat in the pan.
3. Add olive oil if needed, then stir in the diced celery, carrot and shallots. Cook gently until soft and translucent.
4. Increase the heat, pour in the stock and scrape up any caramelised bits from the bottom of the pan.
5. Reduce the heat and add tomatoes (or tomato paste), the rosemary stalk and a small pinch of salt and pepper. Simmer for a few minutes to thicken slightly and deepen the flavour.
6. Meanwhile, lightly toast the sourdough bread. Allow to cool, then blitz into coarse breadcrumbs if not using ready-made.
7. Stir haricot beans and lardons into the pot. Simmer gently for about 20 minutes to allow the flavours to meld. If the mixture looks dry, add a splash more stock.
8. Nestle the confit duck legs on top of the beans, drizzle goose fat on top of them, and transfer the pot to the oven. Cook for about 25 minutes, until the duck skin is crisping and lightly browned.
9. Remove from the oven, scatter a generous layer of breadcrumbs over the top and return to the oven for a further 10–20 minutes, until golden and crisp. For additional crusting, turn on grill to medium high.
10. Finish with a scattering of chopped parsley.
11. Enjoy x
