CRISPY DUCK MARYLAND WITH WHITE BEAN CASOULET
- Blend juniper berry, black peppercorn and thyme in a food processor with a little bit of water until a paste forms. Marinate the duck overnight in this mixture.
- Preheat oven to 120°C.
- Melt duck fat in a roasting tray and gently put the duck in the melted fat. Cover with a sheet of baking paper, and then a sheet of foil, folding the foil tightly around the tray to create a seal.
- Put the roasting tray into the oven and confit until duck is tender (3-5 hrs).
- Drain duck fat, saving a couple of tablespoons for the next step. Put the duck on a tray and set aside.
- Heat 2 large tablespoons of duck fat in a large casserole pan over high heat.
- Add onion, carrot, celery, garlic and thyme. Sauté for approximately 2 mins, then add beans.
- Pour stock into the pan, bring it to the boil, then turn down the heat to simmer until beans are softened.
- Meanwhile, place cut sausage, speck, chorizo in a separate pot or frypan and cook over a high heat.
- Sauté till golden in colour, then add the tomato paste, stir, then combine with the beans and vegetables. Season with salt and pepper.
- Put bean and sausage mixture into a greased shallow baking dish, sprinkle bread crumbs and chopped parsley over the top.
- Bake in the oven at 200OC until the breadcrumbs are browned.
- When the cassoulet is almost ready, heat a small pan over high heat with a small amount of vegetable oil, place duck skin side down and sear until the skin is golden brown and crispy and the duck is heated through.
- Place the duck on top of the cassoulet and serve while hot.