Duck Cassoulet

It’s always a shame when people put their barbecues away after summer – I love my autumn outdoor cooking. Autumn is the best season for stews, soups and my cassoulet – great food for a cold and windy day.

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Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat (normally pork sausages, goose and duck) and haricots blancs. I’ve eaten many cassoulets in France, each one slightly different depending on the region.

Whatever the weather you can leave your food on your ceramic barbecue and cook low and slow for hours with confidence. Strangely, a lot of my low and slow is timed around a rugby match!

Whatever the weather you can leave your food on your ceramic barbecue and cook low and slow for hours with confidence. Strangely, a lot of my low and slow is timed around a rugby match!

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