Regional Showcase: Rhone Valley

Discover the birthplace of Shiraz and the GSM Blend



  • 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.
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