Smoked Duck Cassoulet
A recipe for Smoked Duck Cassoulet from Bourbon House in New Orleans, Louisiana.
Keywords
- entrées
- Bourbon House
- Seasonal
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Cooking tools:
- Butcher's twine
- Baking dish
- Oven
- Stove
- Saucepan
- Pot
- Colander
- Tongs
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 ½ cups white beans
- 1 pig’s foot, halved lengthwise
- 10 oz. pork shoulder, 1 inch pieces
- 4 oz. bacon, sliced in 1 inch pieces
- 1 bouquet garni (parsley, thyme and bay leaves tied with butcher twine)
- 1 onion (pierced with 2 cloves)
- 1 onion, medium dice
- 1 carrot, medium dice
- 2 cloves garlic, minced
- 4 cups dark chicken or duck stock
- ½ tsp. salt
- 4 confit duck legs
- 1-1/2 cups fresh breadcrumbs with chopped parsley, thyme and oregano
- 4 duck sausages
- Cracked black pepper to taste
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