Cassoulet

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.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 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

1. Preheat oven to 325 degrees F.
2. Cut the duck breast and salt pork into large pieces; twist the sausages into little sausages and cut into short lengths.
3. Heat the oil in a flameproof casserole; cook the meat in batches until well browned; drain on paper toweling.
4. Add the onions and garlic to pan and cook for 3-5 minutes or until softened, stirring frequently.
5. Stir in the beans, carrots, tomatoes, tomato paste, bouquet garni, thyme, and salt and pepper.
6. Return the meats to the pan and mix well.
7. Add enough of the stock to cover the meat and beans; bring to a boil.
8. Cover tightly with a lid or foil and bake in the oven for 1 hour.
9. Remove the cassoulet from the oven and add a little more stock or water (if necessary), and remove the bouquet garni.
10. 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).
11. Garnish with fresh thyme sprigs, if desired.