Recipe by Sue Lau
A classic French stew with duck and sausage. Very good for winter when you like something warm and substantial. With crusty French bread and a crisp salad, this makes a nice meal.
Top Review by Cadillacsts
This recipe is very authentic, and is also one of the easiest Cassoulet recipies to follow. I did however use confit duck legs (which I slow roasted at a medium heat for 1 1/2 to 2 hrs first) instead of the duck breast, as I prefer duck legs to duck breast meat. The end result was very good indeed and next time I make it I may well leave out the carrot. Many thanks for a wonderfully simple and authentic recipe.
- 1 lb boneless duck breast
- 8 ounces thick-cut salt pork
- 1 lb Toulouse sausages (garlic sausages ok)
- 3 tablespoons oil
- 3 medium onions, chopped
- 2 garlic cloves, crushed
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 2 carrots, coarsely chopped
- 1 (14 ounce) can diced tomatoes
- 1 tablespoon tomato paste
- 1 bouquet garni (Bouquet Garni)
- 2 teaspoons dried thyme
- 2 cups chicken stock or 2 cups broth
- 2 cups fresh breadcrumbs
- salt (to taste)
- black pepper (to taste)
- fresh thyme sprig (to garnish) (optional)
Directions See How It's Made
- Preheat oven to 325 degrees F.
- Cut the duck breast and salt pork into large pieces; twist the sausages into little sausages and cut into short lengths.
- Heat the oil in a flameproof casserole; cook the meat in batches until well browned; drain on paper toweling.
- Add the onions and garlic to pan and cook for 3-5 minutes or until softened, stirring frequently.
- Stir in the beans, carrots, tomatoes, tomato paste, bouquet garni, thyme, and salt and pepper.
- Return the meats to the pan and mix well.
- Add enough of the stock to cover the meat and beans; bring to a boil.
- Cover tightly with a lid or foil and bake in the oven for 1 hour.
- Remove the cassoulet from the oven and add a little more stock or water (if necessary), and remove the bouquet garni.
- Sprinkle on the bread crumbs and bake, uncovered, for 40 minutes more, or until meats are tender and the top is crisp (brown under broiler if necessary).
- Garnish with fresh thyme sprigs, if desired.