Duck Cupboard cassoulet

 Cupboard cassoulet

https://www.dailymail.co.uk/femail/article-8825351/ALEX-HOLLYWOOD-says-favourite-recipes-tinned-beans-tuna-cherries.html

+8

Made with confit de canard (available in Waitrose), the Cupboard cassoulet evokes memories of Carcassonne and the wonderful food markets nearby

Made with confit de canard (available in Waitrose), it evokes memories of Carcassonne and the wonderful food markets nearby.

Serves 4

• 1 large can confit de canard (4 legs)
• 190ml red wine
• 2 tsp cranberry sauce
• 2 tsp sweet chilli sauce
• 50g blueberries
• 50 redcurrants, or can of cherries
• Handful of parsley, chopped 

Remove most of the fat from the duck legs, and lay them in a roasting tray. Pour in the wine, then stir in the cranberry and chilli sauces. Sprinkle the blueberries and redcurrants all over the duck legs. Cover securely with foil and roast for 25-30 minutes, checking halfway through that the sauce is syrupy and not burning (add a little water if so). Transfer the duck to a warm serving dish, spoon the excess fat off the sauce. Crush some of the berries into the sauce with the back of the spoon and pour over the duck. Alternatively, add roasted duck legs to a slow-cooked tomato sauce, flavour with smokey cayenne pepper or spicy sausage or bacon, add a can of flageolet beans and black pepper. Serve with garlicky mashed potato and salad.