Crispy Shredded Duck Cassoulet
By OcadoLife
Published on 18 March 2022
For this Crispy Shredded Duck Cassoulet former MasterChef winner Lisa Faulkner has used a Chinese favourite: crispy aromatic duck. Using pre-cooked duck speeds things up without compromising on flavour, and the result is lighter than a classic confit duck leg too. Don’t waste the pancakes from the pack – use them as wraps for leftovers from a roast, drizzled with the hoisin sauce.Time and servings
50 minsTotal time
4Servings
30 minsPrep time
20 minsCooking time
Ingredients
- 1 m&s crispy aromatic half duck (750g)
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, crushed
- 77 g of diced pancetta
- 2 sprigs of thyme
- 1 bay leaf
- 1 tbsp of tomato purée
- 1 tin of chopped tomatoes
- 1 tin of cannellini beans, drained and rinsed
- 300 ml of chicken stock
- 2 tbsp of flat-leaf parsley, chopped
Method
Step 1
Preheat the oven to 220°C/200°Cfan/gas 7; roast the duck according to pack instructions.Step 2
Meanwhile, heat the oil in a large pan over a medium heat. Fry the onion, celery and carrot for 8-10 mins, stirring frequently until softened. Add the garlic and cook for 1-2 mins more.Step 3
Add the pancetta, thyme and bay leaf; cook for a few mins until the pancetta starts to colour and crisp upStep 4
Add the tomato purée and cook for 1-2 mins, then add the tinned tomatoes, cannellini beans and stock. Season well and bring to the boil, then reduce the heat and cook for 15-20 mins, stirring occasionally until the sauce is lovely and thick but not too dry. Taste and season. Remove the thyme sprigs and bay leaf and discard.Step 5
Shred the crispy duck using 2 forks and arrange over the bean and tomato mixture in the pan. Scatter over the parsley and chopped salad onions (from the duck pack) and serve.