Côte Classics: Duck Cassoulet Menu

This box contains:

Sun-Dried Tomato Fougasse
Confit Duck Cassoulet with Sourdough Baguette
Chocolate Mousse

Our perfectly slow-cooked duck requires a more delicate red, such as our Les Mougeottes Pinot Noir. The refreshing red fruit of Pinot Noir, and its lighter tannins, won’t overwhelm the delicate duck.

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Sun-Dried Tomato Fougasse – 397kcal per 131g serving
Duck Confit- 531 kcal per leg
Cassoulet Mix – 247kcal per 387g serving
Sourdough Baguette- 171kcal per 70g serving
Chocolate Mousse- 514kcal per portion

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

Total cooking time: 55 minutes – For best results oven cook.

Starter

Sun-Dried Tomato Fougasse

Total cooking time: 10 minutes – For best results oven cook.

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6.

2. Remove all packaging and place the fougasse on a baking tray. Soften butter in microwave for a few seconds then spread over the fougasse and sprinkle with Comté cheese.

3. Cook in the oven for 10 minutes then serve.

Main

Confit Duck Cassoulet

Total cooking time: 45 minutes – For best results oven cook.

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6.

2. Place the duck (still within its bag) in a bowl or container. Boil a kettle and pour very hot/boiling water over the duck until it’s covered and leave for 15 minutes. Once the time is up, remove from the water.

3. Open the bag and pat down the duck with some kitchen towel so it’s dry, then place the duck skin side up on a non-stick baking tray and/or onto parchment paper on a baking tray. Dispose of the bag and juices.

4. Place the baking tray in the centre of the oven and cook for 20 minutes.

5. After 20 minutes, sprinkle the baguette with a little bit of water and add to the oven. Set the timer for a final 10 minutes.

6 . When there are a few minutes left, decant the cassoulet mix into a saucepan and simmer on a low heat for a few minutes until it is boiling hot.

7. Once everything is cooked, remove from the oven and leave to stand for 2 minutes. Split the cassoulet mix between two plates, top each plate with a confit duck leg and serve alongside the warm sourdough baguette.

Dessert

Chocolate Mousse

Ready to eat