DukesHill Ingredients
200g dry cured streaky bacon, chopped
Regular price
Regular price £0.00 Sale price £7.00
500g pork confit, diced (plus all the juices, herbs and spices in its bag)
Regular price
Regular price Sale price £19.99
Other Ingredients
1 tbsp vegetable oil
1 onion, chopped
200g chestnut mushrooms, sliced
2 carrots, peeled and chopped
freshly ground black pepper
2 tbsp plain flour
330 ml dry cider
300 ml vegetable stock
3 thyme sprigs
150 ml double cream
2 tbsp freshly chopped parsley


Rated 5 stars by 1 users

I love visiting France and in particular Normandy where the recipes seem to use an abundance of cream, and more often than not cider. Here I have tried to re-create a dish we once had on one of our visits using our versatile pork confit and bacon in a cider and cream sauce. Simply served with mash and seasonal vegetables.
Category Dinner
Serving 6
Prep Time 15 minutes
Cook Time 55 minutes


  1. Step 1 Preheat the oven to 200°C/180°C fan/gas mark 6.

  1. Step 2 Heat the vegetable oil in a large casserole dish and fry the bacon over a medium heat until crispy, about three minutes.

  1. Step 3 Add the onion and cook for 5 minutes.

  1. Step 4 Add the mushrooms and carrots and cook for a further two minutes.

  1. Step 5 Sprinkle over the pepper and flour and cook for a further minute before adding the cider and stock. Bring to a rolling simmer.

  1. Step 6 Stir through the diced pork confit with all its juices, cover the casserole dish with a lid and transfer to the oven for 40 mins.

  1. Step 7 Remove from the oven and stir through the cream.

  1. Step 8 Serve with mash and seasonal vegetables with the parsley sprinkled over the top.

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