Scott Liddell's Cassoulet

Scott Liddell's Cassoulet

Serves: 4
Cook: 02:30 hours

Ingredients

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Directions

A warming winter recipe from Scott Liddell, Executive Chef at Salters Kitchen. Pair with a glass of Saltram Winemaker's Selection Barossa Valley Grenache.

Step 1

Preheat oven to 140°C. Heat oil in a large casserole pan over high heat. Add ½ of the pork and cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Repeat.

Step 2

Add sausages and cook, turning occasionally, for 5 minutes or until brown all over. Slice thickly diagonally.

Step 3

Add duck and cook for 4-5 minutes each side or until browned. Transfer to the bowl. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add celery and carrot cook for 2 minutes. Add white wine and reduce by ½.

Step 4

Add pork, sausage and duck, thyme and rosemary. Drain beans. Add beans, tomato and stock. Remove from heat.

Step 5

Bake in preheated oven, covered, for 1 ½ hours or until tender. Remove the duck marylands. Use forks to coarsely flake and return to the cassoulet (optional). Sprinkle breadcrumb mixture over cassoulet. Bake, uncovered, for 30-40 minutes or until top is crisp and golden. Remove from oven and serve.

Winemaker's Selection Barossa Valley Grenache 2021 Winemaker's Selection Barossa Valley Grenache 2021
  • 14% off RRP
RRP (750 mL)
$35.00
750 mL
$30.00
6 x 750 mL
$180.00
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