Duck And Sausage Cassoulet Recipe

Name: Duck And Sausage Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds dried cannellini beans; 1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch pieces; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 tablespoon canola oil; 2 1/2 cups finely chopped onion (about 2 medium); 1 cup thinly sliced carrot (about 1/2 pound); 4 garlic cloves, minced; 1 (14-ounce) can whole tomatoes, drained and chopped; 2 fresh flat-leaf parsley sprigs; 1 celery stalk; 1 thyme sprig; 1 bay leaf; 8 cups fat-free, less-sodium chicken broth, divided; 2 cups water; 5 duck confit legs (about 2 1/2 pounds); Cooking spray; 3/4 pound chicken sausage; 1 (1-ounce) slice white bread

Servings: persons

1 1/2 pounds dried cannellini beans
1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
2 1/2 cups finely chopped onion (about 2 medium)
1 cup thinly sliced carrot (about 1/2 pound)
4 garlic cloves, minced
1 (14-ounce) can whole tomatoes, drained and chopped
2 fresh flat-leaf parsley sprigs
1 celery stalk
1 thyme sprig
1 bay leaf
8 cups fat-free, less-sodium chicken broth, divided
2 cups water
5 duck confit legs (about 2 1/2 pounds)
Cooking spray
3/4 pound chicken sausage
1 (1-ounce) slice white bread

1
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2
Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add pork to pan; cook 6 minutes or until browned, turning occasionally. Remove pork from pan; reduce heat to medium. Add onion and carrot to pan; cook 8 minutes or until lightly browned, stirring occasionally. Add garlic and tomatoes; cook 2 minutes, stirring occasionally. Tie twine around parsley, celery, thyme, and bay leaf to secure. Add pork, beans, 4 cups broth, 2 cups water, and herb bundle to pan. Bring to a simmer; cook, covered, for 2 hours or until beans are tender. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cool bean mixture to room temperature; cover and chill overnight.
3
Preheat oven to 400u00b0.
4
Arrange duck confit legs in a 13 x 9-inch baking dish. Bake at 400u00b0 for 15 minutes or until thoroughly heated. Remove skin and meat from bones; shred meat into large pieces. Discard skin and bones.
5
Reduce oven temperature to 325u00b0.
6
Bring bean mixture to a simmer over medium-low heat; stir in duck. Bring remaining 4 cups broth to a simmer in a medium saucepan; pour evenly over bean mixture. Bake at 325u00b0 for 2 hours. Reduce oven to temperature to 275u00b0.
7
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, turning occasionally. Cool slightly; cut into 1-inch pieces. Stir bean mixture; add sausage pieces. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle breadcrumbs evenly over cassoulet. Bake at 275u00b0 for 1 1/2 hours. Let stand 20 minutes before serving.

1528

kcal

Calories

Fat

102

Carbs

209

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 19 ingredients. The key ingredients include: 1 1/2 pounds dried cannellini beans, 1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch pieces, 1/2 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Duck And Sausage Cassoulet falls under the Meat & Poultry 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 Sausage Cassoulet

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