Thank you for visiting a Hand Picked Hotels website.
Measuring the performance of our website and making a reservation:
These cookies are automatically switched on when you visit one of our websites, and this cannot be changed. You can disable cookies in your web browser and this will not prevent you from using our website but will stop you making a reservation and certain functionalities may be restricted.
Enabling marketing activity, including on third-party websites:
Cookies are also used to enable and measure marketing activity such as email marketing and online advertising. As part of these activities, we may use information stored about the web pages you visit to provide you with more relevant offers, personalised ads or content in the future. We also pass this information on to selected third-party websites so that they, in turn, can offer you more relevant offers based on your interests.
Cookies used to enable marketing activity, including on third-party websites are not automatically switched on although we believe that these provide a useful service to you. Please indicate below whether you agree for us to switch on cookies to enable these marketing activities
Along with being amazingly fresh, eating local and seasonal foods helps support the local economy. It reduces the energy and cost associated with growing and transporting foods that have to be shipped long distances.
Vegetables in season - beetroot, brussels sprouts, cauliflower, cabbage, carrots, celeriac, chicory, Jerusalem artichokes, horseradish, kale, leeks, mushrooms, onions, parsnips, purple sprouting broccoli, rhubarb, spring greens, spring onions, squash, swedes
Fruit in season - apples, pears
Cassoulet of orange glazed duck leg
Feeling inspired? Why not recreate our delicious winter warmer recipe ‘Cassoulet of orange glazed duck leg’ courtesy of our Group Head Chef, Matt Ashton.
While the duck leg undoubtedly remains the star of this dish, our cassoulet packs in the flavour with slices of chorizo and garlic sausage.
Prep time: 10 mins
2 tbsp olive oil or coconut oil or Greshingham duck fat
85g smoked Pancetta lardons
100g diced quality chorizo
250g garlic sausage - 5mm slices
1x 400g tin of cooked haricot beans - washed and drained
1x 400g tin of cooked black eyed beans - washed and drained
1 celery stick – finely diced
1 small onion diced
1 large carrot finely diced
½ leek finely diced
¼ celeriac - peeled and finely diced
3 tbsp tomato puree
4 garlic cloves finely sliced
2 star anise
2 bay leaves
2 tin of chopped tomatoes
250 ml chicken stock
Salt and pepper
4 confit duck legs (Gressingham duck legs in orange, honey and rosemary sauce)
FINISH THE DISH
1 garlic clove, finely chopped
80g fresh flat leaf parsley, coarsely chopped
Zest of one orange
Pre heat oven to 180c (fan oven) or 160c (gas mark 4)
Cook duck as per instructions on the package
Heat up a large sided saucepan
Gently fry celery, onion, carrot, leek, celeriac and sliced garlic using the oil of goose fat until soft
Add chorizo, pancetta and garlic sausage to the vegetables and cook for another 2 mins
Add thyme and star anise- cook for a further 1 minute
Add chopped tomatoes, tomato puree and chicken stock- cook for 1 minute
Add both beans and bring to the boil- stirring occasionally
Once boiling, turn heat down to a very gentle simmer and cover with a lid- stirring occasionally
Season with salt and pepper to your preference
Dish is ready to serve with the duck
Sprinkle dish with the mixture of parsley, garlic and orange zest
**Fees are inclusive of VAT (except in the Channel Islands. VAT does not apply in Guernsey for St Pierre Park Hotel, Spa & Golf Resort and GST is charged at L'Horizon Beach Hotel & Spa & Grand Jersey Hotel & Spa in Jersey).