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A recipe from Joel Owen & Tarrah Laidman from Urban Graze Cooking School


  • 3 T duck fat
  • ½ carrot, finely chopped
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 4 duck marylands (boned, skin on diced)
  • 250g lamb shoulder/leg diced
  • 200g Trunkey Creek bacon bits chopped
  • 1 clove garlic, finely chopped
  • 1 bay leaf
  • ¼ teaspoon white pepper
  • ¼ t ground fennel seed
  • 1 litre chicken stock (approx)
  • 2 T fresh thyme, chopped
  • 3 T fresh parsley, chopped
  • 2 T lemon juice
  • Salt and white pepper to taste
  • 2 x 400g cans cannellini beans, rinsed and drained (see note)
  • 4 duck or Trunkey Creek pork sausages, blanched and cut into thin rounds

Heat a large heavy based casserole, add duck fat, carrots, onion and celery and cook over low heat until vegetables are just starting to soften. Add duck, lamb and bacon and cook about 15 minutes. Add garlic and cook another 1 minute. Stir in drained beans and spices, then cover with stock. Simmer covered over low heat about 1 ½ hours until duck and lamb are very tender. Using a potato masher, gently crush the beans to help thicken the cassoulet leaving half the beans whole. Stir in sausages and cook,