Cassoulet Of Love

Recipe Ingredients

1 lb	454g / 16oz	White navy beans
1 lb	454g / 16oz	Duck - cut into 8 serving pieces - (or 8 smoked leg (small) quarters)
1/2 lb	227g / 8oz	Pork stew meat - (pork shoulder)
1/2 lb	227g / 8oz	Lamb stew meat - (this can be replaced with more pork or venison loin)
2		Onions - diced (medium)
1/4		Bacon - cut into 3/4" cubes
2 tablespoons	30ml	Minced garlic
1/2 lb	227g / 8oz	Spicy pork sausage
2 cups	474ml	Water
2 cups	474ml	Red wine
12		Black peppercorns
2 sections		Thyme - (or 2 tb dried)
4		Bay leaves
1 tablespoon	15ml	Dried fennel
1		Rosemary - (or 1 tb dried)
1/4 cup	36g / 1.3oz	Bread crumbs
1/4 cup	59ml	Parmesean

Recipe Instructions

Place the beans in cold water and soak overnight. The next day, place a heavy pot (like a turkey roaster) over two burners on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot. Lower heat to medium and add the onions. Cook, stirring until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add the water and wine, cover and place in the oven for two hours. Add the sausages and salt as desired. Mix bread crumbs and parmesean and sprinkle over cassoulet. Replace in the oven another hour.

Posted to the BBQ-List by Kit Anderson on 28 Dec 1998

Source:
Susan Feniger and Mary Sue Milliken

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.