Duck recipes
5 hours 40 minutes
Duck-and-brisket cassoulet
Warm beans with celery pesto
Easy
20 minutes, plus overnight soaking time
30 minutes
Ingredients
- 4 sticks celery, chopped
- 200 g dried butter beans, soaked overnight
- a handful celery leaves, chopped For the celery pesto:
- salt, to taste
- 2 cloves garlic, chopped
- 100 g Parmesan, grated
- 8 anchovies
- ¼ cup olive oil
- ½ cup Woolworths freshly squeezed lemon juice
- 30 g parsley, chopped
- 1 green chilli, chopped
- 4 sticks celery, chopped
- a handful celery leaves, chopped
- salt, to taste
Method
1. Cook the butter beans until soft. Blend the pesto ingredients together until chunky.
2. Toss with the warm beans, celery and celery leaves. Season to taste.
Cook's note: You can cheat by using the canned beans of your choice.
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Photographs: Jan Ras
Food assistant: Bianca Strydom