Overview
If you want to have a go at making your own confit duck, you will find a recipe here.
Set up your EGG
Set up your EGG for direct cooking with the Stainless Steel Grid in place. Target temperature is 180˚C.
Heat the goose fat in a Cast Iron Skillet and add the bacon and pork belly. Cook until the bacon is crisp and caramelised. Add the celery, sliced garlic, onion and carrot and heat until soft and translucent, stirring regularly.
Slow cook the cassoulet
Add the sausage, thyme and beans and about 1 litre of water. Bring to the boil.
Switch your EGG to an indirect setup by adding the ConvEGGtor in a legs-up position, topped with the grid. Reduce the heat to 120°C.
Cook the cassoulet for 2 hours, stirring after 1 hour.
Now add the confit duck legs, breadcrumbs and chopped garlic and cook for a further 2½ hours. Finally, scatter over the parsley and serve.
