Cassoulet

Name: Cassoulet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 kilograms organic Great Northern beans, drained; 2 Tbsps canola oil; 59 milliliters dry breadcrumbs; 1 kilograms duck leg quarters; 473 milliliters fat-free, less-sodium chicken broth; 3 garlic cloves, minced; 340 grams boneless leg of lamb, trimmed and cut into (1-inch) cubes; 355 milliliters chopped onion; 59 milliliters salt; 227 grams cooked spicy Italian sausage, diagonally sliced; 4 thick-cut bacon slices, sliced crosswise into (1/2-inch-thick) strips; 59 milliliters no-salt-added tomato puree; 473 milliliters water

Cassoulet might be just the main course you are searching for. This dairy free recipe serves 12. One portion of this dish contains around 40g of protein, 22g of fat, and a total of 499 calories. Head to the store and pick up garlic cloves, bacon, no-salt-added tomato puree, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rub salt evenly over duck; cover and refrigerate 30 minutes.

Ingredients you will need

Whole Duck

Salt

Dry Seasoning Rub

Heat oil in a large Dutch oven over medium heat.

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Cooking Oil

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Dutch Oven

Add bacon to pan; cook 7 minutes or until crisp, stirring occasionally.

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Bacon

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Frying Pan

Remove bacon from pan using a slotted spoon; set aside. Increase heat to medium-high.

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Bacon

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Slotted Spoon

Frying Pan

Add lamb to drippings in pan; cook 8 minutes, turning to brown on all sides.

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Lamb

Equipment you will use

Frying Pan

Remove lamb from pan, and set aside.

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Lamb

Equipment you will use

Frying Pan

Preheat oven to 30

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Oven

Rinse duck with cold water; pat dry with paper towels.

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Water

Whole Duck

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Paper Towels

Add half of duck, skin side down, to pan; cook over medium heat 15 minutes or until golden brown. Turn duck over, and cook 10 minutes or until browned and fat under skin is melted.

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Whole Duck

Equipment you will use

Frying Pan

Remove duck from pan. Repeat procedure with remaining duck, reserving 1 tablespoon duck fat; set duck aside.

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Duck Fat

Whole Duck

Equipment you will use

Frying Pan

Add onion and pepper to pan; cook 7 minutes or until lightly browned, stirring occasionally. Stir in tomato puree and garlic; cook 1 minute. Return lamb to pan. Nestle duck into lamb mixture; add broth and 2 cups water. Cover and bake at 300 for 2 1/2 hours or until lamb and duck are very tender.

Ingredients you will need

Tomato Puree

Garlic

Pepper

Broth

Onion

Water

Whole Duck

Lamb

Equipment you will use

Oven

Frying Pan

Remove duck from pan; let stand until tepid.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Remove skin from duck; discard.

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Whole Duck

Cut duck legs in half through the joint. Return duck to lamb mixture. Taste and adjust seasoning, if desired.

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Duck Leg

Seasoning

Whole Duck

Lamb

Increase oven temperature to 37

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Oven

Stir 2 cans of beans into lamb mixture.

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Beans

Lamb

Add bacon, sausage, and duck; top mixture with remaining 2 cans of beans.

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Sausage

Bacon

Beans

Whole Duck

Sprinkle breadcrumbs evenly over top. Cover and cook 1 hour and 10 minutes. Uncover and cook an additional 20 minutes or until browned and bubbly.

Ingredients you will need

Breadcrumbs

Wine note: Traditionally, a rustic red from the south of Francea wine with the requisite meatiness and earthiness to mirror the duck and beansis served with cassoulet. I love the Perrin & Fils Gigondas "La Gille" 2005 (Gigondas, France), $28, which is seductively earthy and has wonderful flavors of cherry jam. Karen MacNeil

Ingredients you will need

Cherry Jam