Duck and Black-Eyed Pea Cassoulet

Name: Duck and Black-Eyed Pea Cassoulet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 slices applewood-smoked bacon, chopped; 1 liters frozen black-eyed peas, thawed; 1 teaspoon freshly ground black pepper, divided; 118 milliliters finely chopped carrot; 237 milliliters finely chopped celery; 355 milliliters chopped cremini mushrooms; 2 kilograms duck leg quarters, skinned; 1 liters fat-free, less-sodium chicken broth; 2 Tbsps chopped fresh flat-leaf parsley, divided; 2 Tbsps chopped fresh thyme, divided; 7 cloves 1/4 cup chopped garlic (about; 1 teaspoon salt, divided; 237 milliliters finely chopped yellow onion

Need a gluten free and dairy free main course? Duck and Black-Eyed Pea Cassoulet could be a super recipe to try. This recipe makes 8 servings with 567 calories, 53g of protein, and 24g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have garlic, black-eyed peas, thyme, and a few other ingredients on hand, you can make it.

Instructions

Cook bacon in a large Dutch oven over medium heat until crisp.

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Bacon

Equipment you will use

Dutch Oven

Remove bacon, reserving 3 tablespoons drippings in pan; set bacon aside. Increase heat to medium-high.

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Bacon

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Frying Pan

Sprinkle duck with 1/2 teaspoon salt and 1/2 teaspoon pepper.

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Pepper

Whole Duck

Salt

Add 3 duck legs to drippings in pan; cook 3 minutes on each side or until browned.

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Duck Leg

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Frying Pan

Remove from pan. Repeat procedure with remaining duck.

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Whole Duck

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Frying Pan

Add onion and garlic to pan; saut 3 minutes.

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Garlic

Onion

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Frying Pan

Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, celery, and carrot. Cover, reduce heat to low, and cook 20 minutes or until very tender, stirring occasionally.

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Mushrooms

Carrot

Celery

Pepper

Salt

Stir in broth, peas, 1 tablespoon thyme, and 1 tablespoon parsley. Return duck to pan; bring to a boil. Reduce heat, and simmer 1 hour and 20 minutes or until duck is tender, slightly mashing beans occasionally with a fork or potato masher.

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Parsley

Potato

Beans

Broth

Thyme

Whole Duck

Peas

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Potato Masher

Frying Pan

Remove duck from pan; cool slightly.

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Whole Duck

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Frying Pan

Remove meat from bones; shred. Discard bones. Return meat to pan. Simmer 20 minutes or until mixture is thick, stirring occasionally. Stir in remaining 1 tablespoon thyme and remaining 1 tablespoon parsley.

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Parsley

Thyme

Meat

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Frying Pan

Sprinkle with bacon.

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Bacon

Wine note: The rustic flavors of this cassoulet will benefit from a red wine that pays tribute to the dish's French peasant roots. A basic Rhne red, like Jean-Luc Colombo Les Abeilles Ctes du Rhne 2005 ($13), has leathery, smoky aromas that echo the dish's earthy black-eyed peas and mushrooms, while the plummy black fruit and medium body balance nicely with dark meat duck legs. Jeffery Lindenmuth

Ingredients you will need

Duck Leg

Mushrooms

Wine