Cassoulet Oh Yeah Comfort
photo by Rita1652
- Ready In:
- 5hrs
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 2 lbs cannellini beans
- 28 ounces roast duck (Maple Leaf farms Brand, Use the duck sauce for something else)
- 4 ounces bacon, sliced into pieces
- 4 pork sausage links
- 4 ounces tomato paste
- 1 tablespoon olive oil or 1 tablespoon rendered duck fat
- 1 large onion, diced
- 1 carrot, diced
- 1 celery rib, sliced
- 1 jalapeno, minced (optional)
- 1 bulb of garlic, sliced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh thyme leave
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 28 ounces diced tomatoes
- 2 -4 tablespoons butter
- 2 cups breadcrumbs
directions
- Soak the Cannellini beans in water overnight.
- Drain and top with salted water and bring to a boil then simmer for an hour.
- Preheat oven to 400 degrees.
- Remove skin from duck and place in a large frying pan fat side down to render the fat. When crisp and cooled break into bite size pieces and set aside.
- Remove the meat from the bones and break into bite size pieces.
- Place the bones in a pot cover with salted water and simmer.
- In a 6 1/2 quart dutch oven brown bacon and sausage.
- Remove meat from pan. When cool enough to handle slice into bite size pieces.
- Caramelize the paste in the dutch oven. Add 1 tablespoon olive oil or duck fat add the onion, carrots, celery, and jalapeno if using. Cook for 8 minutes.
- Stir in herbs. Season with salt and pepper.
- Top with the meats, tomatoes, and the strained beans.
- Give a good stir. Add enough of the simmered duck stock or water to cover the beans. Place lid on and bake for 1 1/2 hours stir and check to see if additional stock is needed.
- Bake for 1 hour more. Check beans for tenderness continue baking if not done to your liking.
- Remove from oven stir a taste seasoning with additional salt and pepper.
- Reduce heat to 350 degrees.
- Remove the crisp skin of the duck from the frying pan.
- To the fat add 2-4 tablespoons butter and the bread crumbs and brown a couple minutes.
- Top the cassoulet with half the crumbs and bake uncovered for 15 minutes.
- Top with rest of bread crumbs and place under broiler to crisp and brown.
- Crumbled duck skin can be sprinkled over the cassoulet or.
- sprinkle on a side of a crisp salad.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey