Cassoulet
Six Duck Legs Confit (see previous recipe) 1 pound French pork sausage links 1/3# Bacon pieces 1 quart chicken stock 1 medium onion, diced 2 medium carrots, pee
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sheridanfruit.com.
Cooking tools:
- Baking dish
- Stockpot
- Skillet
- Oven
- Stove
- Colander
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
Ingredients
- Six Duck Legs Confit (see previous recipe)
- 1 pound French pork sausage links
- 1/3# Bacon pieces
- 1 quart chicken stock
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 1 pound dried white cannellini beans, rinsed
- 1 tsp fresh thyme, chopped
- 1 tsp Italian parsley, chopped
- ! bay leaf
- ¼ c fresh bread crumbs
- 4 small garlic cloves, peeled
- 1 large plum tomato, chopped
- Salt
- pepper
- ¼ c duck fat (reserved from confit)
More Like This
Cassoulet – Food & Wine adventures
helen.coker.com.au
Confit Duck with Cassoulet Recipe
greatbritishchefs.com
Dominique Ansel’s Cassoulet
saveur.com
Duck Cassoulet
corner103.com
“Cassoulet” ~ Lentil Ragout & Duck Confit
loveyourlentils.ca
Cassoulet
ivebeen.cooking
French Pork and White Bean Casserole (Cassoulet) with Duck Confit
americastestkitchen.com
Duck Confit
readersdigest.ca