Duck Cassoulet

Duck Confit Cassoulet

A hearty blend of Duck Confit, Duck Bacon, pancetta and sausage over flageolet beans with lots of onion and garlic. A duck classic favorite made for easy preparation at home. This recipe is great for a holiday meal or special occasion!

Ingredients

  • 2

    1/2 cup diced pancetta

  • 3

    6 thyme sprigs

  • 4

    1 lb. Flageolet beans or great northern beans, soaked and rinsed

  • 5

    4 slices Duck Bacon (or regular bacon)

  • 6

    1/2 lb. French style or andouille sausage

  • 7

    1 Quart chicken broth (or duck stock)

  • 8

    1 large head of garlic, peeled into pieces

  • 9

    1 large white onion

  • 10

    2 Tbsp. Duck Fat

  • 11

    ¼ cup chopped parsley

  • 12

    Bread crumbs as needed

  • 13

    Kosher Salt as needed

Directions

  • 1

    Melt Duck Fat in large pan on medium heat. Add diced onion and pancetta and sauté for 5-7 minutes.

  • 2

    Add in chicken stock, beans, salt and thyme and simmer for 45 minutes. Add Garlic and simmer for 15 more minutes. Remove thyme sprigs.

  • 3

    While beans simmer, slice sausage at an angle in 1/2” pieces. Quickly sear pieces on a pan for 2-3 minutes.

  • 4

    Dice bacon into small cubes.

  • 5

    Place mixture into large casserole dish and place nestle in sausage, bacon and duck confit legs.

  • 6

    Bake at 375 degrees for 30 minutes.

  • 7

    Place cassoulet in bowl after cooling, then top with parsley and breadcrumbs and serve.

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Prep Time: 30
Cook Time: 90
Ready Time: 2 Hours
Servings: 4-6