Easy Cassoulet Recipe with lots of Vegetables
(serves 4-6)
Adapted from Food Matters

3 tablespoons olive oil
Use 1lb of meat sausages, duck breast or leg confit, or bone-in pork chops (I used 1 bone in pork chop, one sausage.)
1/2 lb dried cannelini beans
2-4 cups chicken stock
2 small onions, small dice
2 medium zucchini, small dice
6 cremini mushrooms, small dice
3 small carrots, small dice
2 stalks celery, small dice
3 cloves garlic, minced
1 large can of whole tomatoes
2 bay leaves
handful of fresh thyme sprigs
1 sprig fresh rosemary
salt and pepper

In a large dutch oven heat oil to medium and add meat, cook until well browned on all sides. Add beans and enough stock to cover. Cover with a lid and bring to a light simmer. Cook for 60 minutes.

Heat a large skillet to medium low, add oil, all chopped vegetables and a pinch of salt. Sweat for 5 minutes then add herbs and tomatoes as well as some pepper. Bring to a simmer and add to the beans. Continue cooking beans and meat until beans are tender. It should be about 30-90 minutes depending on the age of the beans. Remove bay leaves and any herb stalks. Remove meat to a cutting board. Trim off any bones, chop into pieces and add back to stew. Taste and correct for seasoning.

Duck Breast with Five Spice Noodles
(serves 4)

2 duck breasts
1/2t five spice powder
1T honey
3T tamari or soy sauce
1T balsamic vinegar
2 dried red thai chilies, crushed
2T vegetable oil
1t minced ginger
1 small zucchini in a large dice
1 red bell pepper, roughly chopped
1 bag of fresh chow mein noodles
1C chicken stock.

1. Dry the duck breasts with a paper towel. Score the fat in a 1cm diagonal cross hatch pattern, taking care not to cut into the meat.
2. Heat a dry frying pan to medium high heat. Place the duck skin side down and turn the pan down to medium. Cook until the skin is golden brown and crispy, about 3-6 minutes.
3. In a separate skillet add 2T of canola oil and the garlic and ginger. When fragrant add zucchini and pepper and stir fry.
4. By now the duck should be ready so flip it over and cook on the other side about 8 minutes or until cooked to your taste (a point of much contention by the looks of it).
5. Mix together the spices, soy, honey, and balsamic. Remove the duck from the pan and cover to keep warm. Add the mix and let simmer for a minute or two. Add the chicken stock and heat through.
6. Add the noodles and stir to let the noodles absorb some of the sauce. Toss in the vegetables and toss.
7. Slice the duck and serve on top of the noodles.