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Confit duck cassoulet with olive oil mash
Fruit and vegetables
1
shallot
, finely chopped
½ tsp roughly chopped fresh
rosemary
leaves
1
garlic
clove, finely chopped
½ tbsp roughly chopped fresh flatleaf
parsley
1 tsp roughly chopped fresh
rosemary
leaves
1 tbsp chopped fresh flatleaf
parsley
leaves
500g/1lb 2oz floury potaotes, such as
King Edward
, peeled and chopped
Tins, packets and jars
200g/7oz tinned
chopped tomatoes
60ml/2¼fl oz
chicken stock
200g/7oz tinned
flageolet beans
, drained and rinsed
275ml/9¼fl oz
chicken stock
Cooking ingredients
3 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
5-6 tbsp
double cream
Meat, fish and poultry
6 good-quality
pork sausages
50g/1¾oz
pancetta
lardons
2 confit
duck
legs (available from delicatessens), bones removed, meat roughly chopped
Other
4 thick slices
sourdough bread
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