Cassoulet

Cassoulet
Photo by Becky Luigart-Stayner

Ingredients

  • 6 (8-ounce) duck leg quarters
  • 2 cups fat-free, less-sodium chicken broth
  • 2 cups water
  • 1 ½ tablespoons canola oil
  • 1 ½ cups chopped onion
  • ¼ cup no-salt-added tomato puree
  • ¼ cup salt
  • + 7 more ingredients
    • 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 (3/4-pound) boneless leg of lamb, trimmed and cut into (1-inch) cubes
    • 4 thick-cut bacon slices, sliced crosswise into (1/2-inch-thick) strips

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...

View full recipe at My Recipes

Comments

Variations on Cassoulet

  • Cassoulet
    • 1 medium carrot, peeled and coarsely chopped
    • 1/4 cup duck fat or olive oil
    • +26 other ingredients
  • Cassoulet
    • 2 fresh parsley
    • 2 whole cloves
    • kitchen string
    • 1 Turkish or 1/2 California bay leaf
    • cheesecloth
    • 2 tablespoons olive oil
    • 1 carrot
    • 2 garlic cloves
    • +17 other ingredients
  • Cassoulet
    • 3 tablespoons garlic
    • 1 14-oz can stewed tomatoes
    • 1/2 teaspoon black pepper
    • 1 8-inch square of cheesecloth
    • +18 other ingredients
  • Cassoulet
    • 1 1/2 pound boneless pork loin
    • 1 1/2 pound boneless lamb shoulder or leg
    • Freshly ground black pepper
    • 1/3 cup dry white wine
    • +18 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network