Duck cassoulet with citrus cabbage salad recipe

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DuckCassoulet HERO d49e5fbd b7fa 4aa2 8748 16c7963ff0e5 0 527x346
  • Rating: 5 stars
  • Cost per serving: £3.33
  • 30 mins to prepare and 1 hr 30 mins to cook Takes: 30 mins to prepare and 1 hr 30 mins to cook
  • 6 Serves: 6
  • Freezable

Preheat the oven to Gas 4, 180°C, fan160°C.

Place the 6 duck legs in a roasting tin with 1tbsp of olive oil and oven cook for around 40 minutes until golden.

Heat the remaining oil in a pan then gently cook the onions, garlic, celery and lardoons for 10 minutes.

Meanwhile, skin the tomatoes by scoring the skin with a cross before placing in a pan of boiling water for 30 seconds. Remove and peel off the skin, then cut each tomato into quarters, discarding the core and seeds.

Roughly chop the remaining flesh and add the remaining flesh and add to the pan along with the chilli and rosemary and cook for 5 minutes. Add the white wine and drained beans and bring the mixture to a simmer.

Take a large ovenproof dish. Line the bottom with half the bean mix, place the cooked duck legs on top then cover with the remaining beans. Sprinkle with breadcrumbs and cook for 30 minutes.

Meanwhile, make the salad by tossing the cabbage in a bowl with olive oil and lemon juice.

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Pair this with Tesco finest* Vina Mara Rioja Granreserva

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  • 6 duck legs
  • 2tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 sticks celery, diced
  • 200g bacon lardons
  • 6 beef tomatoes, skinned
  • 1 small chilli, diced
  • sprig fresh rosemary
  • 300ml white wine
  • 820g tins Tesco Haricot Beans, drained
  • 150g breadcrumbs
  • For the salad
  • ¼ green cabbage, finely sliced
  • ¼ red cabbage, finely sliced
  • 2tbsp olive oil
  • juice of 1 lemon
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Each serving contains
  • Calories 605 31%
  • Sugar 7g 8%
  • Fat 29g 42%
  • Saturates 8g 40%
  • Salt 3g 50%
of an adult's Reference Intake amount. Find out more
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