Cassoulet

Cassoulet
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (3/4-pound) boneless leg of lamb, trimmed and cut into (1-inch) cubes
  • 6 (8-ounce) duck leg quarters
  • 2 cups fat-free, less-sodium chicken broth
  • 2 cups water
  • 1 ½ tablespoons canola oil
  • 4 thick-cut bacon slices, sliced crosswise into (1/2-inch-thick) strips
  • 1 ½ cups chopped onion
  • + 7 more ingredients
    • ¼ cup no-salt-added tomato puree
    • ¼ cup salt
    • 8 ounces cooked spicy Italian sausage, diagonally sliced
    • ¼ teaspoon freshly ground black pepper
    • 3 garlic cloves, minced
    • 4 (15-ounce) cans organic Great Northern beans, drained
    • ¼ cup dry breadcrumbs

1. Rub salt evenly over duck; cover and refrigerate 30 minutes. 2. Heat oil in a large Dutch oven over medium heat. Add bacon to pan; cook 7 minutes or until crisp, stirring occasionally. Remove bacon from pan using a slotted spoon; set aside. Increase heat to medium-high. Add lamb to drippings i...

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Comments

Variations on Cassoulet

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    • 2 cups coarse, unseasoned breadcrumbs, toasted, preferably from a baguette
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