Duck and Sausage Cassoulet

Name: Duck and Sausage Cassoulet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons freshly ground black pepper, divided; 454 grams boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch pieces; 397 grams whole tomatoes, drained and chopped; 1 Tbsp canola oil; 227 grams cup thinly sliced carrot (about; 1 celery stalk; 340 grams chicken sausage; 680 grams dried cannellini beans; 1 kilograms duck confit legs (about; 2 liters fat-free, less-sodium chicken broth, divided; 2 fresh flat-leaf parsley sprigs; 4 garlic cloves, minced; 1 teaspoons kosher salt, divided; 591 milliliters finely chopped onion (about 2 medium); 1 thyme sprig; 473 milliliters water; 28 grams white bread

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

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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Beans

Water

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Bowl

Drain beans.

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Beans

Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.

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Pepper

Pork

Salt

Heat oil in a large Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add pork to pan; cook 6 minutes or until browned, turning occasionally.

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Pork

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Frying Pan

Remove pork from pan; reduce heat to medium.

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Pork

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Frying Pan

Add onion and carrot to pan; cook 8 minutes or until lightly browned, stirring occasionally.

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Carrot

Onion

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Frying Pan

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 Leaves

Tomato

Parsley

Celery

Garlic

Thyme

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Kitchen Twine

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 Pepper

Beans

Broth

Water

Pork

Salt

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Frying Pan

Preheat oven to 40

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Oven

Arrange duck confit legs in a 13 x 9inch baking dish.

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Whole Duck

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Baking Pan

Bake at 400 for 15 minutes or until thoroughly heated.

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Oven

Remove skin and meat from bones; shred meat into large pieces. Discard skin and bones.

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Meat

Reduce oven temperature to 32

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Oven

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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Broth

Whole Duck

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Sauce Pan

Bake at 325 for 2 hours. Reduce oven to temperature to 27

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Oven

Heat a large skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

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.

Ingredients you will need

Sausage