A warming winter recipe from Scott Liddell, Executive Chef at Salters Kitchen. Pair with a glass of Saltram Winemaker's Selection Barossa Valley Grenache.
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.
Add sausages and cook, turning occasionally, for 5 minutes or until brown all over. Slice thickly diagonally.
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.
Add pork, sausage and duck, thyme and rosemary. Drain beans. Add beans, tomato and stock. Remove from heat.
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.