February 17, 2022

Cassoulet by Barry Horne

By Tom Gibson
Cassoulet by Barry Horne


Serves 4


2 tbsp duck fat 

500g pork belly (diced in large chunks)

4 x Italian sausages

2 cooking Chorizo (sliced)

1 pack of 2 confit duck legs 

2 carrots (finely diced)

1 large onion (finely diced)

2 sticks celery (finely diced)

2 cans cannellini beans or haricot blanc

500ml chicken stock

1 bay leaf 

2 cloves garlic (finely diced)


Get a large pan on a medium high heat and add the 2 tbsp of duck fat and allow to get hot. Add the pork belly and Italian sausage and get some colour on them, turning occasionally. When they are browned remove from the pan and add the sliced chorizo and cook to release the oils.

After a minute or two add the finely diced veg, garlic and bay leaf and reduce the heat to a medium low and cook the veg until tender. When the veg is soft add back in the browned meat and the beans and then add the stock ,keep it on a medium heat and continue to cook for around 45 mins to an hour to allow the meat to cook and everything to merge together. Meanwhile while that’s simmering add your confit duck legs to a 200 degree C pre heated oven and roast for 15 to 20 mins or until heated through and the skin has crisped up.

When all the meat is cooked, serve in a large bowl with the duck legs on top and a nice chunk of bread.