Wild Duck Cassoulet
Cassoulet is a hearty, centuries-old dish from southwestern France, traditionally made with duck confit, sausage, and white beans baked slowly until deeply flavorful. This version features wild duck,...
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 greateasyrecipe.com.
Cooking tools:
- Oven
- Stove
- Dutch oven
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 2 wild ducks, quartered (or 4 duck legs)
- 2 cups dried white beans (like Great Northern or cannellini), soaked overnight
- 1 large onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tbsp tomato paste
- 6 cups chicken or duck stock
- 1 tsp thyme
- ½ tsp rosemary
- Salt & pepper, to taste
- ¼ cup duck fat or olive oil
- 8 oz garlic sausage (or Toulouse sausage), sliced into 1-inch pieces
- Optional: a piece of pork belly or pancetta for depth
- 1 cup fresh breadcrumbs
- 2 tbsp duck fat or butter
- 1 tbsp chopped parsley
