James Martin served up tasty Morteau sausages with bean cassoulet and duck confit legs on James Martin’s Saturday Morning.
The ingredients are: 1 cooked morteau sausage, diced, 2 duck confit legs cooked and 2 tbs honey.
For the cassoulet: 150g butter, 1 thick slice lardon, sliced, 1 /2 shallot peeled and diced, 3 cloves garlic peeled and diced, 1 leek diced, 1 stick celery diced, 300g jar of haricot beans, drained, few sprigs of rosemary, salt and pepper, splash of sherry vinegar and 2 tomatoes diced.
To finish: 1 small bunch parsley chopped, 1 tbs sherry vinegar and 150ml veal jus reduced.
See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.
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Its just a shame that james does not pay attention to detail for his Morteau and Bean Cassoulet. He does not, in his recipe indicate how much cream to use and rushes through the recipe without explaining the processes. After all it’s supposed to be a cookery program, not just James with a few mates for some food.