Confit duck leg cassoulet

Name: Confit duck leg cassoulet
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pc duck legs; 30 g coarse rock salt; 1 tbsp black peppercorns; 4 pc garlic; 2 pc bay leaves; 4 pc thyme; 800 g duck fat; 250 g flageolet beans; ½ pc onion; 4 pc garlic; 100 g bacon; 2 pc bay leaves; 4 pc thyme; 2 pc cloves; 900 ml water; 1 tsp black pepper; 10 pinch salt; 2 tbsp olive oil; 10 g parsley; 1 pc garlic

Slow-cooked confit duck leg served over tender flageolet beans, with crisped skin and a rich cooking broth.

60 min 1711 kcal/serving serves 4

1711kcal85gprotein54gcarbs127gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🍗duck legs

🧂coarse rock salt

🧂black peppercorns

🧄garlic

🌿bay leaves

🌿thyme

🍗duck fat

🫘flageolet beans

Amounts and 12 more ingredients unlock with a free account

Shop this recipe's ingredients

Mello turns any recipe into a shopping list and integrates to select grocers to order them.

Get Mello free

About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.