• Home
  • Contact
  • Recipes
  • Edible Gifts
  • Links

Cornucopia Cooks

Cornucopia kor-nuh-KOH-pee-uh. noun - the horn of plenty, symbol of abundance

  • Cook to Order
  • Private Dining
  • The pop in pops out
  • Cooking Classes
  • Cornucopia events

Cassoulet

November 22, 2011 By Sandy

Cassoulet

serves 4
This recipe uses duck and Toulouse style sausages.

Duck and Toulouse sausage cassoulet
Duck and Toulouse sausage cassoulet
 300g dried haricot or cannellini beans, soaked overnight.
1 small duck (cut off breast and legs and cut into 8 pieces. Use carcass to make stock)
4 good sized tasty sausages (Toulouse or similar)
2 medium sized onions or 6 shallots (peeled and cut into bite sized chunks)
2 carrots (peeled and cut into chunks)
4 cloves garlic
Bayleaf
Thyme / sage / rosemary ( a few sprigs of one or all)
6 juniper berries
Salt to taste
2 oz butter
2 tbs chopped parsley
1 tsp french mustard
Thanks to Helen Peacocke who popped into 1 High Street to photograph the Cassoulet!
  1. Make stock with the carcass (optional)
  2. Brown the duck portions. quickly (you should not need any fat for this, start with the skin side). Remove from pan
  3. Add the onions, carrots and 2 cloves of garlic roughly sliced.
  4. Brown quickly.
  5. Add some stock to deglaze.
  6. In a large casserole dish add duck, soaked and drained beans, onion, carrots and fried garlic, herbs and juniper berries. Do not add the salt as this will prevent the beans from cooking properly.
  7. Cover the ingredients in the casserole dish with duck stock or water and then add more liquid to about 3cm above the ingredients (do not use a stock with salt).
  8. Cover the casserole dish and place in a preheated medium/low oven for 2 – 3 hours, until the beans are soft.
  9. Brown the sausages, add to the duck and beans, top up with more liquid if looking dry and cook for a further 30 minutes.
  10. Chop the remaining 2 cloves of garlic and mix with butter, chopped parsley and mustard.
  11. After the cassoulet is cooked, remove from oven and stir in the butter mixture just before serving . Taste and add salt if necessary.

    This is delicious served with crusty granary or sour dough bread and a glass of red wine!

Instead of  duck you can use chicken or belly pork. If using chicken, add it 1 hour before the end of cooking. Use any tasty sausage you fancy.

Filed Under: Recipes Tagged With: 1 High Street, 1 High Street Eynsham, cassoulet, duck, haricot beans, Helen Peacocke, juniper berries, Toulouse sausage

This week at Cornucopia Cooks

This week at Cornucopia Cooks

A great selection of ready meals being prepared this week and the menu for February’s “pop out”.

Current Freezer Stock

Check out what's in the freezer

Latest blogs

2021 news

First “pop out” of 2021, Friday 5th February.

Christmas 2020

Plenty on offer this year.

More Posts from this Category

Customer comments

Christmas dinner proposal feedback

Thank you for making my Christmas and my bubble friend’s Christmas so enjoyable this year

“Pop out” restaurant at home, 2020 feedback

It all tasted delicious and was a wonderful way to celebrate our Anniversary today.

More Posts from this Category

Sandy’s latest recipes

Short Ribs, Korean style

Mejedra / mejudra

Mango, lime and ginger cheesecake

All recipes

Recipes

Tweets

  • Thank you to @YourSSE for your prompt response and communication with respect to power outage in parts of Eynsham. November 16, 2020 7:52 pm
  • Thank you to @lyallandco and @EynshamCellars for rehousing my freezer stock while @YourSSE restore power due to an… https://t.co/qMQ9ExGAfM November 16, 2020 7:49 pm
  • go to twitter

Search the website

Contact

1, High Street, Eynsham, Witney, Oxon, OX29 4HA [email protected] 07551876285

Copyright © 2021 Cornucopia Cooks