| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Waitrose1 |
8 |
servings |
INGREDIENTS
| 600 |
g |
Lamb boneless shoulder; (1lb 5oz) |
| 500 |
g |
Unsmoked gammon joint; rind removed and |
|
|
; reserved (1lb 2oz) |
| 1 |
|
400 g pack Waitrose Toulouse Sausages |
| 100 |
g |
Breadcrumbs; (3 1/2oz) |
| 1 |
|
500 g bag haricot beans; soaked for 24 hours |
|
|
; in 1.5 litres (2 |
|
|
; 3/4pints) water |
| 1 |
|
Fresh bouquet garni; made with thyme, |
|
|
; rosemary and bay |
|
|
; leaves |
| 1 |
|
Onion; peeled and studded |
|
|
; with cloves |
| 3 |
|
Plum tomatoes; each cut into 6 |
| 25 |
g |
Saxa Rock Salt; (1oz) |
| 10 |
g |
Black peppercorns; cracked ( 1/2oz) |
| 1 |
|
Bayleaf |
| 2 |
|
Sprigs thyme |
| 1 |
|
Clove garlic; peeled and crushed |
| 700 |
ml |
Duck or chicken fat or Waitrose Groundnut; (1 1/4 pints) |
|
|
; Oil |
| 4 |
|
Duck legs |
INSTRUCTIONS
THE BEANS
THE DUCK CONFIT
Drain the beans, place in a large saucepan and cover with cold water.
Bring to the boil, drain, rinse and return to the pan. Add the
remaining ingredients, including the reserved gammon rind.
Cover with water, bring to the boil and simmer for 2 hours or until
tender.
Remove the bouquet garni and rind. Strain the beans, reserving the
liquid. Season well.
To make the confit, combine all the ingredients.
Cover and place in the refrigerator for 24 hours, turning twice. To
cook, wipe the fat or oil from the duck. Bring the fat or oil to
simmering point and cook the duck for 1-2 hours or until the meat is
almost falling off the bone. Leave to cool in the fat. Remove and set
aside.
Place the lamb and gammon in a roasting tin in a preheated oven 190ºC,
375ºF, gas mark 5, for 30 minutes. Add the sausages and cook for a
further 15 minutes. Cut the meat into thick slices.
Spread half the beans in the base of a large ovenproof dish, cover
with the duck confit, meat, sausages and the remaining beans. Add
half of the bean cooking liquid and sprinkle with breadcrumbs. Place
in a preheated oven 140ºC, 275ºF, gas mark 1, for 1-1 1/2 hours.
Converted by MC_Buster.
NOTES : You need to plan ahead with this dish as the beans need
soaking and the duck legs marinating the day before.
Converted by MM_Buster v2.0l.
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