Duck and Black-Eyed Pea Cassoulet

Duck and Black-Eyed Pea Cassoulet
Photo by Becky Luigart-Stayner

Ingredients

  • 6 (10-ounce) duck leg quarters, skinned
  • 6 slices applewood-smoked bacon, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley, divided
  • 1 teaspoon salt, divided
  • 6 cups frozen black-eyed peas, thawed
  • ½ cup finely chopped carrot
  • 1 cup finely chopped celery
  • + 6 more ingredients
    • 2 tablespoons chopped fresh thyme, divided
    • ¼ cup chopped garlic (about 7 cloves)
    • 1 ½ cups chopped cremini mushrooms
    • 1 teaspoon freshly ground black pepper, divided
    • 1 cup finely chopped yellow onion
    • 6 cups fat-free, less-sodium chicken broth

1. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon, reserving 3 tablespoons drippings in pan; set bacon aside. Increase heat to medium-high. 2. Sprinkle duck with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 3 duck legs to drippings in pan; cook 3 minutes on each sid...

View full recipe at My Recipes

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