Duck Cassoulet
Makes 6 servings
Ingredients:
2 cups white beans (soaked in 4 cups water overnight)
7 cups plus 1 cup chicken stock
3 tablespoons Pernod
2 bay leaves
4 whole garlic cloves, crushed
1 pound bacon, diced
2 pounds mild pork sausage links, cut in 1/2-inch pieces
2 carrots, diced
1 fennel head, diced
2 celery stalks, diced
4 tablespoons chopped parsley
2 tablespoons chopped thyme
2 tablespoons chopped sage
6 duck leg confit, removed from the bone, skin removed
2 tablespoons butter
2 tablespoons fennel seed
2 cups bread crumbs, French bread
Preparation:
Preheat oven to 350 degrees F.
In a large saucepan, cook soaked beans in 7 cups chicken stock with Pernod,
bay leaves and garlic for 1 hour or until beans are soft.
In a sauté pan, cook bacon and sausage over high heat. Remove bacon and
sausage from fat and sauté carrots, fennel, celery and fresh herbs. In a
large stainless steel bowl add beans and duck to bacon-vegetable mixture.
Mix well. In a large pan, melt butter with fennel seed and toss with bread
crumbs. Set aside.
In a large casserole dish, fill with cassoulet mixture. Cover with bread
crumbs. Drizzle 1 cup of chicken stock over bread crumbs. Cover and bake in
oven for 1 hour. Remove from oven, remove cover and bake until bread crumbs
are golden brown.
the girl & the fig cookbook
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