Cassoulet

Photo by Becky Luigart-Stayner

Ingredients

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

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

- Bean stew
- 1/2 head garlic, halved across the top
- 1/4 cup duck fat or olive oil
- 1/4 cup duck fat or olive oil
- 1/2 rib celery, halved
- Lamb stew
- +22 other ingredients
- 1 Turkish or 1/2 California bay leaf
- 2 fresh parsley
- 1 1/2 pounds boneless pork shoulder
- +22 other ingredients
- 8 1/4 cups water
- 1 pound dried white beans (preferably Great Northern)
- 3 whole cloves
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 cups onion
- +16 other ingredients
Cassoulet
- 1 teaspoon garlic
- 6 tablespoon olive oil
- 1 cup parsnips
- 1 cup carrots
- Salt
- 2 bouquets garnis (see note)
- 2 small yellow onions
- 1 pound slab bacon
- +14 other ingredients