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Duck and Sausage Cassoulet

Duck and Sausage Cassoulet
Photo by Randy Mayor

Ingredients

  • 1 (14-ounce) can whole tomatoes, drained and chopped
  • 2 fresh flat-leaf parsley sprigs
  • 8 cups fat-free, less-sodium chicken broth, divided
  • ¾ pound chicken sausage
  • 1 celery stalk
  • 1 cup thinly sliced carrot (about 1/2 pound)
  • 5 duck confit legs (about 2 1/2 pounds)
  • + 12 more ingredients
    • Cooking spray
    • 2 ½ cups finely chopped onion (about 2 medium)
    • 1 tablespoon canola oil
    • ½ teaspoon freshly ground black pepper, divided
    • 2 cups water
    • ½ teaspoon kosher salt, divided
    • 1 ½ pounds dried cannellini beans
    • 1 bay leaf
    • 4 garlic cloves, minced
    • 1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch pieces
    • 1 thyme sprig
    • 1 (1-ounce) slice white bread

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. 2. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add pork to pan; cook 6 minutes or until browne...

View full recipe at My Recipes

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