Duck Cassoulet

Ingredients

  • Salt and freshly ground pepper, to taste
  • 2 quarts unsalted or low-sodium chicken broth,   warmed
  • 2 tomatoes, peeled, seeded and chopped
  • 1 lb. duck sausage, or substitute pork sausage
  • 1 lb. mild pork garlic sausage
  • 1 yellow onion, peeled and quartered
  • Salt, to taste
  • + 13 more ingredients
    • 5 whole cloves
    • 10 garlic cloves, peeled
    • 1 yellow onion, peeled
    • 1 bay leaf, 4 fresh thyme sprigs and 4 fresh   flat-leaf parsley sprigs tied together with   kitchen string
    • 1 carrot, peeled and cut into 1-inch lengths
    • 2 lb. dried Great Northern beans, picked over,   rinsed and soaked in water for 12 to 24 hours
    • 3 to 4 cups canola oil, or as needed
    • Salt, to taste
    • 6 to 8 whole peppercorns
    • 2 bay leaves
    • 4 garlic cloves
    • 4 fresh thyme sprigs
    • 4 duck legs, rinsed well and patted dry

To make the duck confit, in a large saucepan or stockpot, arrange the duck legs, thyme sprigs, garlic, bay leaves and peppercorns in a single layer. Season with salt and add enough oil to cover the duck legs by at least 1 inch. Set the pan over medium heat and bring the mixture just to a simmer. ...

View full recipe at SpringPad

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