DIY kit that easily serves 4-6 people.

A nurturing, one-pot wonder of beans, confit pastured duck marylands, smoked pastured pork, Toulouse sausages, duck stock and herbs. All ingredients hand-made here at Feather and Bone.

Cooking time: prep - 20 minutes; cooking - 1.5-2 hours.

NOTE: soak your beans overnight!

This DIY kit makes cooking Cassoulet a doddle and will comfortably feed four to six people. All you have to do is follow the instructions, add a can of tomatoes, an onion, some carrots (optional), fresh parsley, plenty of wine (for drinking) and an appreciative audience.

If you haven't tried it, Cassoulet is a delicious, rich, slow-cooked peasant dish originating in the south of France and named after the earthenware pot in which it was traditionally cooked. The core ingredients usually include pork sausages, duck and beans but there are at least as many variations as letters in the name and all are fiercely defended as THE correct Cassoulet. Traditionally cooked in an earthenware baking dish with a lid, we usually cook ours in a heavy, cast iron pot.

What's in the kit:

The recipe (super easy)
2 confit pasture-raised Pekin-Aylesbury duck marylands packed in rendered duck fat (plenty left over for roast potatoes later)
4 Toulouse sausages (pasture-raised pork mince, freshly-ground nutmeg, pepper, organic garlic and sea salt)
750 ml duck stock made from our pasture-raised Pekin duck frames
Pasture-raised pork belly ham (house cured and synthetic nitrite-free)
Smoked, pasture-raised pork (house cured and synthetic nitrite-free)
Steamed pork skin (to line your pot)
Dried white beans (soak overnight before using)
Bouquet garni (mix of herbs)
Breadcrumbs

Extra ingredients you'll need:

1 x 400 gm tin of chopped tomatoes
1 x whole onion
A couple of garlic cloves
Bunch of carrots (Dutch or regular)
Fresh parsley to mix with the breadcrumbs for the topping

Serve with a crisp, green, leafy salad and fresh, crusty bread. Here's a suggestion from a previous Cassoulet customer.

'A big bowl of rocket leaves, finely sliced fennel, matchstick-cut apple dressed with an oil/lemon juice/lemon zest and parsley dressing. Cut through the richness of the cassoulet beautifully.'

Here's what the punters have said about our Cassoulet Kit.

'I come from Toulouse and I grew up eating cassoulet so I know what I'm talking about when I say this one is very good. I sent a photo of it to my parents back in France and they were very impressed.'

'Just a quick note to say how impressed I was with the cassoulet fixings. Much as I’d love to make duck stock and confit myself, it really wouldn’t have happened last week – but the amazing thing was that we could still sit down to a rich and warming cassoulet on Saturday night, which was just perfect for the wild and stormy weather. The combination of such fine-quality meat, sausages and meltingly tender duck confit with sweet carrots and gorgeous borlotti beans was almost too good to be true… There’s also something intangible but rather lovely about the idea that many other households might well be sharing the same meal at the same time. Thanks again – you made our weekend.'

'I did the cassoulet last week and it was absolutely fantastic, had friends around for dinner and found the ease of having everything organised for me was a lifesaver instead of racing around to 2-3 shops on Saturday morning to source everything. All my guests said it was better than a restaurant.'

'The cassoulets were perfect and savoured by all. I did take out some of the fat before the last 15 minute bake, and I think we'll be roasting potatoes in the collected duck fat for some time! A perfect way to enjoy a long lazy Sunday lunch with friends and family.'

'A gustatory delight - a meal that brings a sense of deeply rooted pleasure.'

Main photo: Alan Benson

Ducks / Geese

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Cassoulet Kit

Aylesbury-Pekin pastured duck marylands - confit pair