Gressingham Confit Duck Cassoulet

A Stokes recipe by our Resident Chef

  • Serves 4
  • 45 minutes
Taste without compromise

What you'll need

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Jar 215g
Case 6x 215g
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  • 4 Gressingham Duck Confit legs.
  • 3 Medium shallots peeled & diced.
  • 2 sticks of celery diced.
  • 200g Chantenay carrots.
  • 100g Diced Pancetta or streaky bacon.
  • 2 x 400g Tins haricot beans drained.
  • 4 Toulouse or good butcher’s sausages.
  • 3 Cloves of garlic peeled & crushed.
  • 6 Sprigs fresh thyme.
  • 500ml Chicken stock.
  • 4 Slices Soft white bread (optional)
  • Few springs soft green herbs, Dill, Parsley, Chives (optional)

An extra special touch to a seasonal favourite, this Cranberry Sauce is packed with cranberries and finished with orange zest and a dash of port. It’s a festive must.


  1. Remove the duck legs from all the packaging and heat in the tray provided in a hot oven (200) for 25 minutes as per manufacturer’s instructions.
  2. Heat a heavy based pan with a little olive oil. Add the shallots and garlic and fry until soft and translucent. Add the celery, carrots and pancetta and cook until the pancetta starts to brown.
  3. Add the haricot beans, fresh thyme and the chicken stock. Stir well and bring to a simmer.
  4. Add the sausages and simmer 15 to 20 minutes until the stock starts to thicken. Remove from the heat and take the sausages out and cut into thick diagonal slices and return to the cassoulet.
  5. After 25 minutes, remove the duck confit from the oven and tip off the juices and return to the oven for a further 5 minutes.
  6. Heat the cassoulet until piping hot, check the seasoning and a generous spoonful of Stokes Cranberry, Port & Orange Sauce. Stir in and serve immediately with the duck confit and sauté potatoes.
  7. For extra flavour, cut the crusts off the bread and using a food processor, blend the bread with the herbs for a vibrant green herb crumb and sprinkle over the duck confit and cassoulet.