Smoked Sausage, Duck And White Bean Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1		Domestic duck - (4 1/2 to 5 lbs) - cut 8 pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cayenne pepper - to taste
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 lb	454g / 16oz	Smoked pork sausage - sliced 1/2" thick
		Pieces
1/2 lb	227g / 8oz	Dried navy white beans
2		Bay leaves
2 tablespoons	30ml	Chopped garlic
4 cups	948ml	Duck Stock - see * Note
4 cups	948ml	Water
3		Fresh thyme sprigs
1/2 cup	31g / 1.1oz	Chopped green onions
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

* Note: See the "Duck Stock" recipe which is included in this collection.

In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside.

Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the surface. Reduce the heat to a simmer and cook, uncovered for 3 hours, stirring occasionally or until the meat and beans are tender. Reseason if necessary and stir in the green onions and parsley.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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