“Cassoulet” ~ Lentil Ragout & Duck Confit
A great take off on the classic French Cassoulet only using an all-Canadian cast. Begin by making the Duck Confit (duck fat is now available in specialty grocer
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.loveyourlentils.ca.
Cooking tools:
- Pot
- Pan
- Stove
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 tbsp olive oil
- 1 cup diced double smoked bacon
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 2 ½ cups green lentils
- 4 cups chicken stock
- 1 small can diced tomatoes
- ¼ cup maple syrup
- 1 bouquet garni (tied bundle of thyme, rosemary, parsley and bay leaf)
- ¼ cup apple cider vinegar
- 1 cup breadcrumbs
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