Confit duck with beans & cavolo nero

Name: Confit duck with beans & cavolo nero
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 500 g pack slow cooked duck leg confit; 500 g Cooks’ Ingredients Frozen Soffritto Mix; 2 clove/s garlic, finely sliced; 500 ml fresh chicken stock; 400 g cans cannellini beans, drained (reserving ½ of the liquid) and rinsed; 200 g pack cavolo nero, stalks removed, leaves roughly chopped; 40 Cooks' Ingredients Soft White Breadcrumbs; 2 tbsp apple cider vinegar

This has all the rich flavours of cassoulet but none of the faff. Pre-cooked confit duck and a pre-chopped vegetable mix make it super easy, while plenty of winter veg make it deliciously wholesome, too.

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HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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500g pack slow cooked duck leg confit
500g Cooks’ Ingredients Frozen Soffritto Mix
2 clove/s garlic, finely sliced
500ml fresh chicken stock
2 x 400g cans cannellini beans, drained (reserving ½ of the liquid) and rinsed
200g pack cavolo nero, stalks removed, leaves roughly chopped
40 Cooks' Ingredients Soft White Breadcrumbs
2 tbsp apple cider vinegar

Preheat the oven to 200ºC, gas mark 6. Empty the duck and its juices into an ovenproof dish, reserving 1½ tbsp of the fat, and cook according to pack instructions. Meanwhile, heat 1 tbsp of the duck fat in a large frying pan and fry the soffritto and garlic with a pinch of salt over a low-medium heat for 4-5 minutes until softened.
Add the stock and the liquid from 1 can of beans to the pan and bring to the boil, then reduce the heat and simmer for 10 minutes until slightly thickened. Stir in the chopped cavolo nero and all the beans and cook for 1-2 minutes until the leaves have wilted and the beans are piping hot; season.
Meanwhile, melt the remaining ½ tbsp duck fat in a small pan over a medium-high heat and add the breadcrumbs. Fry, stirring regularly, for 3-5 minutes until golden brown, then tip onto a plate to cool. Once the duck is cooked, use 2 forks to shred the meat, discarding the skin, bones and resting juices. Stir the duck and vinegar through the beans and divide among 4 bowls. Scatter over the crispy breadcrumbs to serve.

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