Duck and Chorizo Cassoulet
Preperation Time: 15 mins
Cooking Time: 90 mins
8 Duck legs
8 bacon rashers chunky chopped
2 onions – chunky chopped
12 cloves garlic –chopped
2 chorizo sausages – sliced
500g cooked mixed beans e.g. red kidney, chick peas
2 tsp fresh thyme – chopped
2 bay leaves
1kg tomatoes – chopped
1 red capsicum – diced
4 Tbl Matchett’s Chilli Jam
Salt and pepper to taste
Preheat oven to 180 degrees Celsius.
In a heavy pan, heat a little oil and fry the duck legs until golden.
Transfer legs to an ovenproof dish. Fry the bacon and onions until soft.
Drain off any excessive duck fat, and scatter bacon and onions around
the duck legs along with all the remaining ingredients.
Half cover the duck with water. Cover pan with foil or a tight-fitting lid.
Place in the oven and cook for 1½ hours, checking occasionally
that there is still a good amount of liquid covering the duck.
When the meat is almost falling off the bones it is ready to serve.
Serve with garlic mashed potatoes and steamed greens.
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