A truly classic cassoulet, straight form old-world France recipe
Ingredients - White Beans - 2 cups dried White Beans - 1 Carrots - 1 small stalk Celery - ½ Onion - 3 Garlic - 1 Bay Leaf - Roasted Duck and Bacon - 4 duck - 2
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Ingredients
- White Beans: 2 cups dried
- Carrots: 1
- Celery: 1 small stalk
- Onion: ½
- Garlic: 3
- Bay Leaf: 1
- duck: 4
- Salt: 2 Tbsp
- Black Pepper: 1 Tbsp
- Bacon: 4 pieces double smoked
- Garlic: 2 cloves
- Thyme: 2–3 sprigs
- Olive Oil: 2 Tbsp
- Garlic: 8 cloves
- Carrots: 1 medium
- Onion: 1 medium
- Bay leaves: 2
- Black Pepper: 2 tsp
- Tomato Paste: ¼ cup
- duck: ¼ cup
- Chicken broth: 3 cups
- Thyme: 1 sprig
- Rosemary: 1 sprig
- Baguette: 2 cups roughly torn white
- Salt
- Black Pepper
- Parsley: ¼ cup chopped
- Olive Oil: ¼ cup
- Olive Oil: 1 Tbsp
- Sausages: 4 merguez (or Barese)
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