A recipe from the Alexis Bar & Grill (Serves 5)
5 Jane Russell’s Garlic & Red Wine sausages
1 litre fresh tomato sauce put through fine mesh sieve
1/2 litre fresh chicken stock, 65g dried haricot beans
1 med onion, 1 carrot, 1 stick celery chopped, 1/2 bulb garlic
Small bunch herbs, eg parsley, thyme, bay leaf
125g duck fat, 1/2 star anise
Marinate duck legs overnight with salt, pepper, 1 crushed clove of garlic, crushed star anise and 1tsp chopped thyme. Soak beans overnight.
Next day, cut streaky bacon into large dice, add to deep overproof pan and cook until fat runs and meat starts to colour. Add onion, carrot, celery, herbs and garlic and cook for 10mins. Add strained beans and cook for a further 5 mins. Pour over chicken stock, tomato sauce and drained beans and transfer to a very slow oven, 140C and cook until beans are tender, aprox 2 hours.
About an hour before beans are cooked heat the duck fat in a pan big enough to fit all the legs until fat is hot but not smoking. Add duck legs and cook gently until tender, aprox 50 mins. After 40 mins cook sausages, slowly, until brown all over. Add the sausages to the bean Cassoulet and return to the oven for a further 10 mins.
In the meantime heat 2tbs duck fat in a pan until very hot and brown duck legs two at a time until crisp. remove cassoulet from oven, place duck legs on top, sprinkle with breadcrumbs and brown under grill.
This dish will improve if left overnight and reheated the next day.