Quick Duck And Chicken Cassoulet - cooking recipe

Ingredients

8 duck breasts
8 -10 chicken drumsticks
3 shallots, peeled and halved
4 garlic cloves, crushed
8 ounces bacon, thickly sliced and chopped
2 -3 lbs canned cannellini beans, drained
1 1/2 lbs canned chopped tomatoes
1/2 pint chicken stock
2 tablespoons marjoram, chopped
2 tablespoons oregano, chopped
6 ounces salami, thickly sliced
salt and black pepper

Preparation

In a large casserole dish, brown the duck breasts for about 8 minutes.
Take the duck breasts out of the casserole.
Keep 1 tablespoon of the duck fat, and pour away the rest.
Brown the chicken drumsticks in the casserole dish for about 10 minutes, until they are golden on all sides.
Take the chicken out of the casserole.
Put the halved shallots (or chopped onion), crushed garlic and bacon into the casserole, and heat, stirring, for 5 minutes.
Return the duck and chicken to the casserole.
Add in the drained cannellini beans, tomatoes, chicken stock, chopped herbs and salami.
Bring to the boil, then simmer it on the stovetop for an hour and a half.
Instead of on stovetop, you could put it in the oven for an hour and a half at a medium heat. (I think I used 160 degrees C.).
Season with salt & black pepper.
I served this with new baby potatoes tossed in butter, french bread and a salad, and added parsnip and turnip mashed together - but then I had 3 more guests than I'd expected!