Duck & Apple Cassoulet with a Herby Crust

This hearty Duck & Apple Cassoulet with a Herby Crust combines tender duck, sweet apples, rustic vegetables, and a golden herb crumb topping. Slow-cooked to perfection, this cassoulet is the ultimate comfort food, balancing savory flavors with a subtle touch of fruit and herbs. Ideal for family gatherings or a refined country-style dinner.

Ingredients

• 200 g dried haricot beans
• 1 x 1.5 kg whole duck, cut into 8 pieces (ask your butcher to do this)
• 2 large carrots
• 2 onions
• 6 cloves of garlic
• 2–3 eating apples
• 4 sticks of celery
• ½ a bunch of fresh thyme
• 100 ml Somerset cider (cloudy, richer farmhouse style)
• 1 litre organic chicken stock
• 1 tablespoon tomato purée

Crumb Topping

• 2 cloves of garlic
• ½ a bunch of fresh flat-leaf parsley
• 100 g stale bread

Method

1. The night before, tip the beans into a bowl and cover with 600 ml of water. Leave to soak overnight.
2. Preheat the oven to 170ºC/325ºF/gas 3. Season the duck with sea salt and black pepper.
3. Place a large ovenproof casserole dish over a medium heat, add the duck and sear all over. Cook, skin-side down, for 5 minutes until golden.
4. Transfer the duck to a plate and spoon out excess fat into a jar for later use.
5. Peel the carrots, onions, garlic, and apples. Core and wedge the apples, slice the garlic, chop carrots and onions, and trim the celery. Pick the thyme leaves.
6. Cook the veggies, apples, garlic, and thyme in the casserole dish for 10 minutes until softened.
7. Drain the beans and add them to the dish with the cider, chicken stock, tomato purée, and duck.
8. Bring to the boil, then cover loosely with foil and cook in the oven for 2–2.5 hours, until duck is tender.
9. After 1 hour, stir and adjust seasoning. Add a little stock or water if dry.
10. Meanwhile, prepare the crumb topping: blitz bread, garlic, and parsley in a food processor.
11. When the cassoulet is ready, sprinkle with crumb topping, drizzle with duck fat or olive oil, and return to the oven uncovered for 10 minutes until golden.
12. Serve hot, garnished with the reserved crumb topping.

Tip: This Duck & Apple Cassoulet with a Herby Crust pairs beautifully with a glass of cider or red wine.

(Source: Jamie Magazine. Jamie Oliver)

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