Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound white navy beans

  3. 1 small duck - cut into 8 serving pieces -- 8 smoked leg

  4. -- quarters)

  5. 1/2 pound pork stew meat -- (pork shoulder)

  6. 1/2 pound lamb stew meat --

  7. -- replaced with more pork or venison loin)

  8. 2 medium onions - diced

  9. 1/4 slab bacon - cut into 3/4" cubes

  10. 2 tablespoons minced garlic

  11. 1/2 pound spicy pork sausage

  12. 2 cups water

  13. 2 cups red wine

  14. 12 black peppercorns

  15. 2 sprigs thyme -- (or 2 Tablespoon dried)

  16. 4 bay leaves

  17. 1 tablespoon dried fennel

  18. 1 sprig rosemary -- (or 1 Tablespoon dried)

  19. 1/4 cup bread crumbs

  20. 1/4 cup parmesean

Instructions Jump to Ingredients ↑

  1. Place the beans in cold water and soak overnight. The next day, place a heavy pot (like a turkey roaster) over two burners on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot. Lower heat to medium and add the onions. Cook, stirring until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add the water and wine, cover and place in the oven for two hours. Add the sausages and salt as desired. Mix bread crumbs and parmesean and sprinkle over cassoulet. Replace in the oven another hour.

Comments

882,796
Send feedback