Duck Confit with Sausage Stew Recipe

What you'll need:

• 425g can cannellini beans, drained, rinsed
• 1 ltr easy chicken stock
• 2 carrots, peeled
• 4 garlic cloves, peeled
• 1 onion, chopped
• 200g pancetta, chopped
• 1 tbsp. tomato paste
• 4 x confit duck or chicken legs (ask your butcher)
• 4 good garlicky sausages
• 2 tomatoes, quartered
• ½ cup breadcrumbs
• Salt and pepper

Time: 55 mins

Serving: 4-5

Method

First

Preheat the oven to 190°C. Place a teaspoon of oil in a deep frying pan over medium heat. Add sausages and poultry, and cook until browned. Add the stock, tomato paste, tomatoes, carrots, garlic, onion, pancetta and stir to combine. Transfer to an ovenproof casserole dish and cook in oven for 10mins.

Second

Melt butter and more oil in the pan over medium heat. Add half the breadcrumbs, salt and pepper. Stir to coat. Add beans. Add to casseole dish and cover all with breadcrumbs.Bake for 20 minutes with a lid on, then remove lid and bake for a further 10mins until crispy and golden.

Wine Match

This dish and a red blend from South-Western France would make an interesting pairing. Crack open a bottle of the Brumont 'La Gascogne 2015 Tannat/Merlot while devouring this dish for a winning match!

There you have it -- an easy recipe for Duck Confit with Sausage Stew!

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