Cassoulet of Baked Beans, Confit Duck, Black Pudding and Parsley Crust

Give the humble can of baked beans a makeover with this delicious recipe.


  • 400 g beans (strained)
  • 100 g smoked bacon lardons
  • 1 onion sliced
  • 2 cloves garlic
  • 1 spring thyme
  • 500 g chicken stock
  • 4 legs confit duck
  • 1 l duck/goose fat
  • 100 g bread crumbs
  • 50 g parsley
  • 0.50 lemon zest
  • 20 g butter


  1. Melt duck fat and season, add duck legs and simmer for 2 hours or until the meat falls away from the bone.
  2. Pick meat and reserve to one side.
  3. Strain beans and reserve tomato sauce, rinse beans.
  4. Fry bacon, sausage until brown add diced onion and garlic and sweat until soft.
  5. Add chicken stock and thyme and reduce by half.
  6. Add the rinsed beans and continue to boil for 5 minutes.
  7. Mix in picked duck and stir in the butter.
  8. Pour mix into serving bowl.
  9. Put bread crumbs parsley and lemon zest fool processor and blend until thoroughly mixed.
  10. Sprinkle crumb mix on top of beans and place under grill for 1 minute.
  11. Serve.


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