Along with being amazingly fresh, eating local and seasonal foods helps support the local economy. It reduces the energy and cost associated with growing and transporting foods that have to be shipped long distances.

Vegetables in season - beetroot, brussels sprouts, cauliflower, cabbage, carrots, celeriac, chicory, Jerusalem artichokes, horseradish, kale, leeks, mushrooms, onions, parsnips, purple sprouting broccoli, rhubarb, spring greens, spring onions, squash, swedes

Fruit in season - apples, pears

Cassoulet of orange glazed duck leg

Feeling inspired? Why not recreate our delicious winter warmer recipe ‘Cassoulet of orange glazed duck leg’ courtesy of our Group Head Chef, Matt Ashton.    

While the duck leg undoubtedly remains the star of this dish, our cassoulet packs in the flavour with slices of chorizo and garlic sausage.

Prep time: 10 mins

Cook time:

INGREDIENTS

  • 2 tbsp olive oil or coconut oil or Greshingham duck fat
  • 85g smoked Pancetta lardons
  • 100g diced quality chorizo
  • 250g garlic sausage - 5mm slices
  • 1x 400g tin of cooked haricot beans - washed and drained
  • 1x 400g tin of cooked black eyed beans - washed and drained
  • 1 celery stick – finely diced
  • 1 small onion diced
  • 1 large carrot finely diced
  • ½ leek finely diced
  • ¼ celeriac - peeled and finely diced
  • 3 tbsp tomato puree
  • 4 garlic cloves finely sliced
  • 2 star anise
  • 2 bay leaves
  • 20g thyme
  • 2 tin of chopped tomatoes
  • 250 ml chicken stock
  • Salt and pepper

DUCK

  • 4 confit duck legs (Gressingham duck legs in orange, honey and rosemary sauce) 

FINISH THE DISH

  • 1 garlic clove, finely chopped
  • 80g fresh flat leaf parsley, coarsely chopped
  • Zest of one orange

METHOD

  • Pre heat oven to 180c (fan oven) or 160c (gas mark 4)
  • Cook duck as per instructions on the package
  • Heat up a large sided saucepan
  • Gently fry celery, onion, carrot, leek, celeriac and sliced garlic using the oil of goose fat until soft
  • Add chorizo, pancetta and garlic sausage to the vegetables and cook for another 2 mins
  • Add thyme and star anise- cook for a further 1 minute
  • Add chopped tomatoes, tomato puree and chicken stock- cook for 1 minute
  • Add both beans and bring to the boil- stirring occasionally
  • Once boiling, turn heat down to a very gentle simmer and cover with a lid- stirring occasionally
  • Season with salt and pepper to your preference
  • Dish is ready to serve with the duck 
  • Sprinkle dish with the mixture of parsley, garlic and orange zest