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Crispy Shredded Duck Cassoulet

Crispy Shredded Duck Cassoulet

Brought to you by: Lisa Faulkner
    4 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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Ingredients

  • 1 M&S Crispy Aromatic Half Duck (750g)
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, crushed
  • 77g diced pancetta
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 tbsp tomato purée
  • 1 tin chopped tomatoes
  • 1 tin cannellini beans, drained and rinsed
  • 300ml chicken stock
  • 2 tbsp 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 up

Step 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.

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