Tuscan kale cassoulet

The ingredients and cooking method for a hearty cassoulet with kale, duck and beans

Tuscan kale cassoulet


  • 2 cloves garlic
  • 4 sticks celery
  • 2 medium carrots
  • 2 duck breasts
  • 4 pork sausages
  • 375g cooked cannellini beans
  • Tuscan Kale
  • 150g crusty bread
  • 60g butter
  • 1 teaspoon fennel seeds
  • 1L chicken stock
  • Parsley, rosemary
  • Olive oil
  • Salt, pepper


  1. Season the duck breasts with salt and pepper and roast in a 200°C oven with the sausages for about 20 minutes. Remove and when cooled a little, slice.
  2. Break up the bread and oven toast for approximately 10 minutes until crisp. Allow to cool.
  3. Dice the brown onion and garlic. Peel and slice carrot and slice celery. Sautee these veg in olive oil and 30g of butter until slightly caramelised. Cut the kale into thick slices and add to the vegetables, sautéing lightly.
  4. Add the beans, stock, fennel seeds and a couple of sprigs of rosemary and simmer for about 8 minutes. Remove from heat and add the duck and sausage. Season to taste with salt and freshly ground pepper.
  5. Break up the bread until it forms rustic crumbs. Melt the butter and rub into the bread crumbs and add some finely chopped parsley.
  6. Place the vegetables and meat into a casserole dish or heavy oven pan and spread out.
  7. Sprinkle the crumb mixture over the top and bake in the oven for about 20 minutes or until golden.
  8. Serve hot with sprigs of rosemary for garnish and some fresh salad greens.