Duck And Black-Eyed Pea Cassoulet Recipe

Name: Duck And Black-Eyed Pea Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices applewood-smoked bacon, chopped; 6 (10-ounce) duck leg quarters, skinned; 1 teaspoon salt, divided; 1 teaspoon freshly ground black pepper, divided; 1 cup finely chopped yellow onion; 1/4 cup chopped garlic (about 7 cloves); 1 1/2 cups chopped cremini mushrooms; 1 cup finely chopped celery; 1/2 cup finely chopped carrot; 6 cups fat-free, less-sodium chicken broth; 6 cups frozen black-eyed peas, thawed; 2 tablespoons chopped fresh thyme, divided; 2 tablespoons chopped fresh flat-leaf parsley, divided

Servings: persons

6 slices applewood-smoked bacon, chopped
6 (10-ounce) duck leg quarters, skinned
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 cup finely chopped yellow onion
1/4 cup chopped garlic (about 7 cloves)
1 1/2 cups chopped cremini mushrooms
1 cup finely chopped celery
1/2 cup finely chopped carrot
6 cups fat-free, less-sodium chicken broth
6 cups frozen black-eyed peas, thawed
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh flat-leaf parsley, divided

1
Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon, reserving 3 tablespoons drippings in pan; set bacon aside. Increase heat to medium-high.
2
Sprinkle duck with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 3 duck legs to drippings in pan; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining duck. Add onion and garlic to pan; saute 3 minutes. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, celery, and carrot. Cover, reduce heat to low, and cook 20 minutes or until very tender, stirring occasionally.
3
Stir in broth, peas, 1 tablespoon thyme, and 1 tablespoon parsley. Return duck to pan; bring to a boil. Reduce heat, and simmer 1 hour and 20 minutes or until duck is tender, slightly mashing beans occasionally with a fork or potato masher. Remove duck from pan; cool slightly. Remove meat from bones; shred. Discard bones. Return meat to pan. Simmer 20 minutes or until mixture is thick, stirring occasionally. Stir in remaining 1 tablespoon thyme and remaining 1 tablespoon parsley. Sprinkle with bacon.
4
Wine note: The rustic flavors of this cassoulet will benefit from a red wine that pays tribute to the dish's French peasant roots. A basic Rhone red, like Jean-Luc Colombo Les Abeilles Cotes du Rhone 2005 ($13), has leathery, smoky aromas that echo the dish's earthy black-eyed peas and mushrooms, while the plummy black fruit and medium body balance nicely with dark meat duck legs. -Jeffery Lindenmuth

1228

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 slices applewood-smoked bacon, chopped, 6 (10-ounce) duck leg quarters, skinned, 1 teaspoon salt, divided, 1 teaspoon freshly ground black pepper, divided, and more.

Yes, Duck And Black-Eyed Pea Cassoulet falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck And Black-Eyed Pea Cassoulet

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