What you’ll Need

- 2 x duck legs
- 4 x lamb chops
- 4 x merguez sausage
- 1 x tin of white haricot beans
- 2 x tin of chopped tomatoes
- 2 x Anchois butter cubes
- 2 x tablespoon of extra virgin Olive oil
- 2 x lamb or beef stock cubes
- Salt & pepper

Method of preparation and cooking

Take the duck legs and place in a medium to high heat frying pan and dry-seal on the skin side first, until a nice golden brown colour, approx 5 minutes, and then turn over and seal on the bone side for a further 4 minutes. Then remove from the pan and place to one side Next place the lamb chops in the same pan with the realised duck fat and seal both side of the meat and also the skin, until golden brown and like the duck, place to one side Now take your 4 mergeuz sausage, slice in half to create 8 mini sausages and sauté in the same pan, until the skin has turned golden brown and place on the same plate with the lamb chops and duck legs Next take a medium sized pan and place one litre of kettle-boiled water into it and crumble the two lamb or beef stock cubes, then stir until the cubes are fully dissolved Then place the tins of chopped tomatoes, Anchois butter cubes, olive oil and salt and pepper to taste...make sure you use plenty of pepper, to give it a good level of piquancy Once this is done place the pan on a medium heat and allow the sauce to come together, stirring sporadically While the sauce is warming through, take the tin of haricot beans and make sure you rinse them thoroughly to get rid of the salty brine, drain and then place in the sauce pan and stir through until warmed through Take your lamb chops and merguez and also place into the sauce, stir gently until mixed and then carefully pour into a deep ovenware dish. Lastly place the duck legs with the skin exposed on top of the ingredients added to the dish and place on the middle of the oven, which should be preheated to gas mark 1500 or 5. Leave the Cassolet to cook for 2 hours, checking occasionally to make sure the duck breasts aren’t burning, if so place a loose piece of tin foil over the dish and leave to continue cooking This is a wonderful dish which takes inspiration from the classic French Cassolet, but is all importantly “Pork-Free” and has a north African edge to it, to which… Make sure you have plenty of good bread to soak up the sauce on the plate

This dish is great to make instead of the old English version read more

Steamed and Seared Asparagus with Burgundy Butter Glaze read more

Works well as a “comforter cuisine” or as a side order for all sorts of Asian inspired meals read more

Great with a touch of salad or cut into soldiers as an appetiser read more