Duck leg cassoulet

Name: Duck leg cassoulet
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Ingredients: 4 Leg of duck (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Onions; 2 Garlic cloves; 100 g streaky smoked bacon; 2 TABLESPOONS Olive oil; 400 g Carrots; 1 kg Potatoes; 2 TABLESPOONS Tomato paste; 3/4 l Vegetable broth; 2 discs White bread; 50 g soft butter; 1 TEASPOON demerara sugar

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
140 mins

TOTAL TIME
140 mins

Ingredients

Servings: 4

4 Leg of duck (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Onions
2 Garlic cloves
100 g streaky smoked bacon
2 TABLESPOONS Olive oil
400 g Carrots
1 kg Potatoes
2 TABLESPOONS Tomato paste
3/4 l Vegetable broth
2 discs White bread
50 g soft butter
1 TEASPOON demerara sugar

Directions

1
Wash the legs, pat dry, divide at the joint, season with salt and pepper. Peel onions and garlic. Dice bacon, garlic and onions. Heat the oil in a frying pan. Fry the legs in it for about 10 minutes all around. Remove, bacon and onions in the hot oil about 3 minutes
2
Put the legs back into the roaster and braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 1 3/4 hours. In the meantime peel, clean and dice the carrots. Peel, wash and dice the potatoes
3
After about 1 1/4 hours remove the legs from the roaster. Roast the tomato paste briefly in the hot roaster. Add potatoes and carrots, pour on stock and 500 ml water. Add the legs and braise for another 30 minutes in the closed roaster.
4
Crumble white bread. Knead butter, white bread, sugar and 1 pinch of salt and spread on the legs. Bake for approx. 15 minutes in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer)
5
Preparation time approx. 2 hours 20 minutes