How many servings does this recipe make?

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

What ingredients do I need for Southwestern Cassoulet with Duck and Lamb?

You need 16 ingredients. The key ingredients include: 12 whole duck legs (about 10 pounds), 3 cups kosher salt, plus salt for flavoring, 5 cups dry white beans (about 2 pounds), 2 bay leaves, and more.

Is Southwestern Cassoulet with Duck and Lamb suitable as meat & poultry?

Yes, Southwestern Cassoulet with Duck and Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Southwestern Cassoulet with Duck and Lamb?

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

Southwestern Cassoulet with Duck and Lamb Recipe

Name: Southwestern Cassoulet with Duck and Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 whole duck legs (about 10 pounds); 3 cups kosher salt, plus salt for flavoring; 5 cups dry white beans (about 2 pounds); 2 bay leaves; 3 carrots, peeled; 2 stalks celery; 2 leeks, cleaned; 2 whole onions, peeled; 6 cloves; 1/2 head garlic, peeled and diced; 6 cups duck or goose fat; 2 pounds boneless lamb shoulder, cut into chunks; Freshly ground pepper to taste; One 14-ounce can San Marzano tomatoes; 2 pounds duck sausage; 1/4 cup bread crumbs

Southwestern Cassoulet with Duck and Lamb

Eats Now Editorial Team · 1292 kcal · Meat & Poultry

1
The day before serving, put the duck legs in a bowl, sprinkle the salt over them, and refrigerate.
2
Pour the beans into a large bowl, cover with cold water, and let soak overnight.
3
The next day, rinse the legs in cold water, drain, and dry them.
4
Drain the beans, put them in a pot with water to cover by 4 inches, and bring to a boil.
5
Spoon off any scum that accumulates and discard.
6
Add the bay leaves, one of the carrots, a celery stalk, and a leek.
7
Stud one of the onions with the cloves, and add to the pot.
8
Cover with water by 4 inches, and cook, uncovered, for about an hour, adding about a teaspoon of salt after 45 minutes.
9
Taste after an hour, and if not tender, cook a little more.
10
Drain the beans, and reserve the broth.
11
Dice the remaining carrots, celery, leek, and onion, and the garlic.
12
Heat a thin film of duck fat in a heavy Dutch oven, and add the lamb shoulder, to brown gently.
13
Then add the diced vegetables, and saute them for a few minutes.
14
Season with salt and freshly ground pepper to taste.
15
Add the tomatoes and about 2 cups water, or enough to cover.
16
Bring to a boil, and simmer slowly, uncovered, for 1 hour, adding more water if needed.
17
Taste after an hour and adjust seasonings.
18
Preheat the oven to 275 degrees.
19
Heat the remaining duck fat in a large, wide pot.
20
Add the duck legs and the sausage, and cook in the oven for an hour or so, removing the sausage with tongs after 45 minutes.
21
When the legs are cooked, they will float.
22
Remove them from the fat, reserving all but 1 cup of fat for another use.
23
Pour the 1 cup of fat into the bottom of a large, wide casserole.
24
Scatter the lamb on the bottom.
25
Drain the beans, saving the water, and add them to the pot.
26
Submerge the duck sausage in the beans, and put the duck legs on top of the casserole, gently pressing them into the beans.
27
Add enough bean broth to cover the beans.
28
Sprinkle the duck legs with the bread crumbs, and return the casserole to the oven for an hour.
29
The cassoulet will be even better if you let it cool and store it overnight in the refrigerator.
30
Reheat it the next day, adding more bean broth.
31
Serve from the casserole.

Southwestern Cassoulet with Duck and Lamb

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