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Jersey Bean Cassoulet with Duck Confit and Sausage
A hearty and comforting Jersey take on the classic French cassoulet, featuring creamy Jersey butter beans, succulent duck confit, local sausage, and seasonal vegetables.
Prep Time
30 minutes
Total Time
3 hours
Calories
1350 kcal
Difficulty
Medium
Equipment
3 items
Cost
£4.69/serving
Dietary:
Mood:
Ingredients
Servings
6
500gDried Butter Beans(Soaked overnight in cold water)
£1.75
4legsDuck Confit(Homemade or good quality store-bought)
£12.00
500gJersey Pork Sausage(Locally sourced, good quality)
£4.00
500gJersey Royal Potatoes(Peeled and diced)
£2.50
2mediumOnion(Chopped)
£0.60
2mediumCarrot(Chopped)
£0.40
2stalksCelery(Chopped)
£0.50
4clovesGarlic(Minced)
£0.20
400gTomatoes(Chopped, fresh or tinned)
£1.00
1.5litresChicken Stock(Good quality)
£1.50
200mlDry White Wine(Optional, but adds depth of flavour)
£2.00
2Bay Leaves
£0.20
2sprigsThyme(Fresh)
£0.30
2tablespoonsParsley(Chopped, fresh)
£0.40
2tablespoonsJersey Butter
£0.30
2tablespoonsOlive Oil
£0.25
To tasteSalt
£0.10
To tasteBlack Pepper(Freshly ground)
£0.15
Total Cost
£28.15
£4.69 per serving
Instructions
- 1.Preheat oven to 160°C (320°F).
- 2.Drain and rinse the soaked butter beans.
- 3.In a large Dutch oven or casserole dish, combine the drained beans, chicken stock, bay leaves, and thyme sprigs. Bring to a boil, then reduce heat and simmer gently for 1 hour, or until the beans are almost tender. Remove bay leaves and thyme.
- 4.While the beans are simmering, heat olive oil in a large skillet over medium heat. Brown the Jersey pork sausage on all sides. Remove from skillet and set aside.
- 5.In the same skillet, melt Jersey butter. Add the chopped onion, carrot, and celery and sauté until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 6.Add the softened vegetables to the Dutch oven with the beans. Stir in the chopped tomatoes and white wine (if using). Season with salt and pepper.
- 7.Nestle the browned sausage and duck confit into the bean mixture, making sure the duck legs are mostly submerged. Also add the diced Jersey Royal potatoes.
- 8.Cover the Dutch oven and bake in the preheated oven for 1 hour. Remove the lid and bake for another 30 minutes, or until the top is golden brown and the beans are tender and creamy. The liquid should be reduced to a thick sauce.
- 9.Let the cassoulet rest for 10-15 minutes before serving. Garnish with chopped fresh parsley.
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My Notes
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Nutrition Information
Nutrition per serving (500g)
1350 kcal / 5648 kJ
Carbs
75g
29% of RDA
Fat
85g
121% of RDA
Protein
85g
170% of RDA
Detailed Breakdown
Fibre
25 g
83% of RDA
Sugar
15 g
17% of RDA
Sodium
1200 mg
52% of RDA
Saturated Fat
30 g
150% of RDA
Chef's Tips
For a richer flavour, render the duck fat from the confit before adding the vegetables to the skillet. Use the rendered fat to sauté the vegetables.
If the cassoulet becomes too dry during baking, add a little more chicken stock.
The cassoulet can be made ahead of time and reheated. The flavours will meld together even more overnight.
Serve with crusty bread for soaking up the delicious sauce.
Adjust the amount of seasoning to your liking. Taste and add more salt and pepper as needed.
Cooking Equipment
Oven
Large Dutch Oven or Casserole Dish
Large Skillet
Wine Pairings
No wine pairing suggestions available for this recipe.
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