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Duck and Sausage Cassoulet

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Duck and Sausage Cassoulet

Duck and Sausage Cassoulet

You can never have too many main course recipes, so give Duck and Sausage Cassoulet a try. One serving contains 590 calories, 55g of protein, and 18g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up thyme sprig, cannellini beans, pork shoulder, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is a good option if you're following a dairy free diet.

Instructions

1
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours.
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BeansBeans
WaterWater
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BowlBowl
2
Drain beans.
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BeansBeans
3
Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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PepperPepper
PorkPork
SaltSalt
4
Heat oil in a large Dutch oven over medium-high heat.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
5
Add pork to pan; cook 6 minutes or until browned, turning occasionally.
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PorkPork
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Frying PanFrying Pan
6
Remove pork from pan; reduce heat to medium.
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PorkPork
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7
Add onion and carrot to pan; cook 8 minutes or until lightly browned, stirring occasionally.
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CarrotCarrot
OnionOnion
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8
Add garlic and tomatoes; cook 2 minutes, stirring occasionally. Tie twine around parsley, celery, thyme, and bay leaf to secure.
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Bay LeavesBay Leaves
TomatoTomato
ParsleyParsley
CeleryCelery
GarlicGarlic
ThymeThyme
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Kitchen TwineKitchen Twine
9
Add pork, beans, 4 cups broth, 2 cups water, and herb bundle to pan. Bring to a simmer; cook, covered, for 2 hours or until beans are tender. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cool bean mixture to room temperature; cover and chill overnight.
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Black PepperBlack Pepper
BeansBeans
BrothBroth
WaterWater
PorkPork
SaltSalt
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10
Preheat oven to 40
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OvenOven
11
Arrange duck confit legs in a 13 x 9inch baking dish.
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Whole DuckWhole Duck
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Baking PanBaking Pan
12
Bake at 400 for 15 minutes or until thoroughly heated.
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OvenOven
13
Remove skin and meat from bones; shred meat into large pieces. Discard skin and bones.
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MeatMeat
14
Reduce oven temperature to 32
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OvenOven
15
Bring bean mixture to a simmer over medium-low heat; stir in duck. Bring remaining 4 cups broth to a simmer in a medium saucepan; pour evenly over bean mixture.
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BrothBroth
Whole DuckWhole Duck
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Sauce PanSauce Pan
16
Bake at 325 for 2 hours. Reduce oven to temperature to 27
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OvenOven
17
Heat a large skillet over medium-high heat. Coat pan with cooking spray.
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Cooking SprayCooking Spray
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18
Add sausage to pan; cook 6 minutes or until browned, turning occasionally. Cool slightly; cut into 1-inch pieces. Stir bean mixture; add sausage pieces.
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SausageSausage
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Frying PanFrying Pan
19
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup.
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BreadBread
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20
Sprinkle breadcrumbs evenly over cassoulet.
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BreadcrumbsBreadcrumbs
21
Bake at 275 for 1 1/2 hours.
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OvenOven
22
Let stand 20 minutes before serving.
DifficultyExpert
Ready In45 m.
Servings10
Health Score43
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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