Duck Reveillon Cassoulet Recipe

Name: Duck Reveillon Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon, chopped (smoked); 6 (10 ounce) duck legs, quarters skinned; 1 teaspoon salt, divided; 1 teaspoon black pepper, divided; 1 cup yellow onion, finely chopped; 7 garlic cloves, minced; 1 ½ cups cremini mushrooms, chopped; 1 cup celery, minced; ½ cup carrot, minced; 6 cups reduced-sodium fat-free chicken broth; 6 cups frozen black-eyed peas, thawed; 2 tablespoons fresh thyme, chopped and divided; 2 tablespoons fresh Italian parsley, chopped and divided

Servings: persons

6 slices bacon, chopped (smoked)
6 (10 ounce) duck legs, quarters skinned
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 cup yellow onion, finely chopped
7 garlic cloves, minced
1 ½ cups cremini mushrooms, chopped
1 cup celery, minced
½ cup carrot, minced
6 cups reduced-sodium fat-free chicken broth
6 cups frozen black-eyed peas, thawed
2 tablespoons fresh thyme, chopped and divided
2 tablespoons fresh Italian parsley, chopped and divided

1
Cook bacon in a large Dutch oven over medium heat until crisp.
2
Remove bacon, reserving 3 tbsp drippings in the pan.
3
Set bacon aside.
4
Increase heat to medium-high.
5
Sprinkle duck legs with half the salt and pepper.
6
Add three duck legs to drippings.
7
Cook 3 minutes on each side or until browned.
8
Remove from pan.
9
Repeat procedure with remaining duck legs.
10
Add onion and garlic to pan and saute for 3 minutes.
11
Add remaining salt and pepper, mushrooms, celery and carrot.
12
Cover and reduce heat to low.
13
Cook 20 minutes or until very tender, stirring occasionally.
14
Stir in broth, peas, half the thyme and half the parsley.
15
Return duck to pan and bring mixture to a boil.
16
Reduce heat and simmer for 1 hours 20 minutes or until duck is tender.
17
Stir occasionally, slightly mashing beans occasionally with fork or potato masher.
18
Remove duck from pan and cool slightly.
19
Remove meat from bones and shred.
20
Discard bones.
21
Return meat to pan.
22
Simmer 20 minutes or until mixture is thick, stirring occasionally.
23
Stir in remaining thyme and parsley.
24
Sprinkle with bacon.

1466

kcal

Calories

Fat

124

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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 bacon, chopped (smoked), 6 (10 ounce) duck legs, quarters skinned, 1 teaspoon salt, divided, 1 teaspoon black pepper, divided, and more.

Yes, Duck Reveillon 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.

That's it — enjoy your meal!

Duck Reveillon Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions