Cassoulet au canard this duck lover s version of the classic southern french casserole includes the bird in the form of rich sausages bone in legs and thighs breast meat and the traditional confit. Season with salt and pepper. Mix the grated cheese and breadcrumbs with salt and pepper then sprinkle over the top of the dish. Soak and cook beans. Stir in the tomatoes and add 6 cups of the chicken broth.
To make the cassoulet in a large heavy duty casserole dish or dutch oven combine the beans with the onion pork sausage duck sausage and the duck confit reserving the fat from the confit discard the aromatics. Return to the oven and cook for a further 2 hours. Nestle the duck legs garlic sausage and bacon into the beans. Pour duck fat over duck add reserved herbs and cook in oven until meat is falling from the bone 2 3 hours. A real old fashioned cassoulet slow cooked in a 20th century kitchen appliance.
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Check halfway through adding a little more stock if the cassoulet looks dry. Serve the cassoulet in bowls sprinkled with chopped parsley. This cassoulet recipe from the galvin brothers is classic french cuisine at its best packed with confit duck lamb pork and juicy toulouse sausages. Originating in the south of france cassoulet is a slow cooked casserole of white beans and various meats named after its traditional cooking vessel the cassole. Check halfway through adding a little more stock if the cassoulet looks dry.
Originating in the south of france cassoulet is a slow cooked casserole of white beans and various meats named after its traditional cooking vessel the cassole. Drain in a colander. To make the cassoulet in a large heavy duty casserole dish or dutch oven combine the beans with the onion pork sausage duck sausage and the duck confit reserving the fat from the confit discard the aromatics. Duck confit will keep completely submerged in fat for a month. Cassoulet au canard this duck lover s version of the classic southern french casserole includes the bird in the form of rich sausages bone in legs and thighs breast meat and the traditional confit.
