Délifrance Open Cassoulet Sandwich
A bold open sandwich inspired by French cassoulet — tender duck thigh, smoky bacon, and rich haricot beans simmered with plum tomatoes, garlic, and thyme, served warm on a toasted sourdough bloomer and finished with a hint of Chinese 5 spice and fresh herbs.
Cooking Time 710
Portions
2
Ingredients
Increase Portion Size
- Sourdough Bloomer slice
- g Duck Thigh
- g Streaky Bacon
- g Haricot Beans
- g Canned Plum Tomatoes
- g Garlic Bulb
- g Icing Sugar
- cl Vegetable Oil
- cl Milk
- g Butter
- g Parsley
- g Thyme
- tbsp Chinese 5 Spice
Method
Duck Confit
-
1
Step 1
Salt duck leg and cover with spices overnight. Rinse all salt off and submerge in oil. Bring oil to 100 degrees and add some extra spices. Bake at 95°C for around 4hrs. Leave to cool in oil.
Haricot Beans
-
1
Step 1
Add beans to a pan with the milk, some thyme and a bit of garlic. Simmer for about 10 to 15min until it is almost evaporated.
Tomato Ketchup
-
1
Step 1
Put the plum tomatoes in a pan, bring them to a boil and cook for 10mins. Push through a fine sieve and then back into a pan. Reduce for about an hour and then add the garlic, 5 spices and sugar. Reduce down to a ketchup consistency and then sieve, season.
Assembly
-
1
Step 1
Slice the bread quite thick and then spread a little butter, garlic and seasoning. -
2
Step 2
Place the duck, bacon and butter bread under until skin is crisp and bread browned on both sides. Shred the duck and then mix with a little ketchup and parsley. Heat the haricot beans slightly and set aside. -
3
Step 3
Spread the beans on the bread and a small amount of the ketchup -
4
Step 4
Arrange the bacon and duck -
5
Step 5
Decorate with parsley
Ingredients
- Sourdough Bloomer slice
- 80 g Duck Thigh
- 20 g Streaky Bacon
- 45 g Haricot Beans
- 135 g Canned Plum Tomatoes
- 2 g Garlic Bulb
- 5 g Icing Sugar
- 80 cl Vegetable Oil
- 25 cl Milk
- 15 g Butter
- 2 g Parsley
- 1 g Thyme
- 1 tbsp Chinese 5 Spice
