Duck Cassoulet


Ingredients:

  • 4 Duck Legs Confit (see recipe below)

  • ½lb Great Northern Beans (soaked in water overnight)

  • 6oz Duck Fat

  • 4 clv Garlic

  • 2 Carrots - chopped

  • 1pkg Diced Pancetta

  • 1lb Pork Shoulder - cut into cubes

  • 3sprigs Thyme and Oregano

  • 3 Bay Leaves

  • 1cup Whole Peeled Tomatoes

  • 1cup White Wine

  • 1cup Chicken Stock

  • 1lb Pork Sausage

  • 1cup Bread crumbs


 

Directions:

Heat 2 tbsp. duck fat in a pot over medium-high heat. Sautee the 1/2 of the following garlic, onions, and carrots and cook until lightly browned.

Add the beans and cover with water and boil.


Reduce heat and simmer until beans are tender, about 1 1⁄2 hours.


Heat 2 tablespoons of duck fat in a Dutch oven over medium-high heat.


Add pork and brown.


Add pancetta, cook for 5 minutes.


Add remaining garlic, onions, and carrots; cook until lightly browned.

Tie together oregano, thyme, and bay leaves with twine; add to pan with drained tomatoes.


Add wine; reduce by half.


Add broth; boil.


Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour.


Discard herbs; set Dutch oven aside.


Meanwhile, sear duck legs in 2 tbsp. duck fat in a skillet over medium-high heat for about 8 minutes; remove once browned.


Brown sausages about 8-10 minutes


Cut sausages into 1⁄2" slices


Pull duck meat off bones. Discard fat and bones.


Stir duck and sausages into pork stew.


Heat oven to 300˚


Mix beans and pork & duck stew in a casserole dish. Cover with bread crumbs; drizzle with remaining duck fat. Bake uncovered, for 3 hours. Raise oven temperature to 500˚; cook cassoulet until crust is golden, about 5 minutes.


#duckdinner #duckcassoulet

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