Cassoulet With Duck And Hot Sausages Recipes

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FRENCH CASSOULET - PORK AND WHITE BEAN CASSEROLE



French Cassoulet - Pork and White Bean Casserole image

The two components of this recipe, the confit and the stew, are cooked simultaneously. In order for the confit and stew to finish cooking at the same time, start cooking the confit and then wait about 1-1/2 hours before starting the bean stew.

Provided by By Cook's Illustrated

Yield 10

Number Of Ingredients 57

Duck Confit
1/4 cup table salt
1 large onion, peeled and cut into 1-inch chunks
6 med garlic cloves
2 tbsp whole black peppercorns
12 parsley stems, with leaves attached
2 bay leaves
6 whole duck legs or 3 turkey drumsticks
4 cups duck fat (preferred) or canola oil
Bean Stew
Table salt
1 lb dried cannellini beans (about 2 cups), rinsed and picked over
2 med celery ribs
1 bay leaf
4 sprigs fresh thyme
1-1/2 lb fresh French garlic sausage, Irish bangers or bratwurst
4 oz salt pork, rinsed of excess salt
4 tbsp vegetable oil
1-1/2 lb pork shoulder, cut into 1-inch chunks
1 large onion, chopped fine (about 1-1/2 cups)
2 med carrots, peeled and cut into 1/4-inch dice (about 1 cup)
4 med cloves garlic, minced or pressed through garlic press (about 4 tsp)
1 tbsp tomato paste
1/2 cup dry white wine
1 (14.5-oz) can diced tomatoes
4 cups low-sodium chicken broth
Ground black pepper
4 large slices high quality white sandwich bread, torn into rough pieces
1/2 cup chopped fresh parsley leaves
Cassoulet
4 bone-in, skin-on chicken or duck thighs
1/2 lb slab bacon, sliced into large lardons
1 large onion, chopped
3 celery stalks, chopped
2 carrots, chopped
4 cloves garlic, minced
1/2 cup white wine
2 cups cooked Northern white beans
1 bay leaf
2 tsp dried thyme
1/2 cup chicken stock
Salt and freshly ground black pepper
1 tomato, sliced very thinly
Garlic Bread Crumbs, recipe follows
1 baguette, sliced, for serving
Garlic Breadcrumbs
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
3 slices slightly stale or dried bread, pulsed into crumbs in food processor
Kosher salt and freshly ground black pepper
2 whole duck legs
2 tsp salt
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp minced fresh rosemary
1 bay leaf, crushed
1 cup (250ml) melted lard (use the kind that's packaged for baking)
1/2 cup (125 ml) good quality canola oil

Steps:

  • For the Duck Confit: Process salt, onion, garlic, peppercorns, parsley, and bay leaves in food processor until a smooth paste with some small chunks forms, about 30 seconds, scraping down side of bowl as necessary. Massage duck legs with salt mixture and place in gallon-sized zipper-lock bag. Press out air, seal bag, and place in refrigerator 12 to 18 hours For the Bean Stew: Dissolve 2 tbsp salt in 3 quarts cold water in large bowl or container. Add beans and soak at room temperature, 8 to 24 hours. ** Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 300°F. Rinse duck legs under cold running water, rubbing off any salt mixture. Pat legs dry with paper towels. Heat duck fat in large saucepan over med heat until completely transparent (if using canola oil, it should register about 135°F on instant-read thermometer). Add duck legs, making sure they are completely submerged in fat. Transfer pot to oven and cook until meat offers no resistance when poked with a fork, 3 to 4 hours. Using kitchen twine, tie together celery, bay leaf, and thyme, and set aside. Place sausage and salt pork in med saucepan and add cold water to cover by 1 inch; bring to boil over high heat. Reduce heat to simmer and cook 5 minutes. Transfer sausages to a cutting board, allow to cool slightly, then cut into 1-inch pieces. Remove salt pork from water; set aside. Heat 2 tbsp oil in 8-quart Dutch oven over med-high heat until beginning to smoke. Add sausage pieces and brown on all sides, 8 to 12 minutes total. Transfer to med bowl. Add pork shoulder and brown on all sides, 8 to 12 minutes. Add onion and carrots; cook, stirring constantly, until onion is translucent, about 2 minutes. Add garlic and tomato paste and cook, stirring constantly, until fragrant, 30 seconds. Return sausage to Dutch oven; add white wine, using wooden spoon to scrape browned bits from bottom of pan. Cook until slightly reduced, about 30 seconds. Stir in diced tomatoes, celery bundle, and reserved salt pork. Stir in broth and beans, pressing beans into even layer. If any beans are completely exposed, add up to 1-cup water to submerge (beans may still break surface of liquid). Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are tender, about 1-1/2 hours. Remove confit and stew from oven and increase temperature to 350°F. Using slotted spoon, transfer duck legs to large plate and cool slightly. Once cool enough to handle, remove skin from duck legs and discard. Remove meat from bones, leaving meat in large pieces; discard bones. The cooked confit, covered with fat, will last up to one month in the refrigerator. Meanwhile, remove celery bundle and salt pork from bean stew and discard. (Alternatively, dice salt pork and return to stew.) Using large spoon or ladle, skim fat from surface of stew. Adjust seasoning of stew with salt and pepper. Add duck meat and stir gently to combine. Bake, uncovered, for 20 minutes. For the Breadcrumb Topping: Meanwhile, pulse bread and remaining 2 tbsp oil in food processor until crumbs are no larger than 1/8 inch, eight to ten 1-second pulses. Transfer to med bowl, add parsley, and toss to combine. Season to taste with salt and pepper. Sprinkle 1/2 cup breadcrumb mixture evenly over casserole; bake, covered, 15 minutes. Remove lid and bake 15 minutes longer. Sprinkle remaining breadcrumb mixture over top of casserole and bake until topping is golden brown and beans are bubbling around edges of pot, about 30 minutes. Let rest 15 minutes before serving.
  • To make Cassoulet: Preheat the oven to 350°F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature 15 minutes. In a large Dutch oven, over medium low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, and carrots and sauté until soft, about 5 minutes. Add the garlic and cook until fragrant, another minute. Deglaze the pan with white wine and reduce by half. Stir in beans, bay leaf, and thyme. Nestle chicken thighs and bacon back into pot. Add the chicken stock, cover, and bake in the oven for 35 minutes. During the last 15 minutes of cook time, remove the lid and cover the top with sliced tomatoes and the Garlic Bread Crumbs. Serve cassoulet with a baguette. To make Breadcrumbs: In a small sauté pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the breadcrumbs and cook until the breadcrumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.
  • Combine the herbs and salt. Rub the salt mixture into the duck legs. Place the duck legs in a large Ziploc bag, place in fridge and let marinate for 24 hours. Remove duck from bag, rinse and pat dry. Preheat the oven to 350°F. Place duck in the bottom of a baking dish just big enough to hold the duck in a single layer, skin side up, covering the bottom completely. Cover with the lard and oil. The fat should just cover the top. If it doesn't quite cover, pour in a bit more oil until it does. Put duck in oven and reduce the heat to200°F. Bake, uncovered at 210°F for 1 hour 45 minutes. Turn the oven off and let cool inside the oven for an additional 30 minutes. Remove duck from oven. Strain the legs and set aside to cool. Once cooled, shred it. If you are going to keep the confit for a while, press the meat into a small glass or porcelain container and then cover with a layer of the melted fat. If you're going to use the meat straight away, don't bother with this step. But in either case, keep the fat for roasting potatoes! Covered in the fat, sealed and stored in the refrigerator, duck confit will hold up to a month.

WHOLE-DUCK CASSOULET



Whole-Duck Cassoulet image

There is a clear order of operations to this cassoulet. Cut up the duck; remove the skin from the legs and refrigerate them overnight. At this point, you can make the stock or pick up the recipe the next day. But you'll need the fat from the stock in order to make the confit. And you'll use the fat from the confit to brown the meat. But this recipe isn't that demanding; it just takes time. You can do it.

Provided by Mark Bittman

Categories     dinner, project, main course

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 19

4 cups dried white beans
1/2 pound not-too-smoky slab bacon
Small bunch fresh parsley, leaves chopped, stems saved
10 sprigs fresh thyme
2 bay leaves
1 teaspoon whole cloves
Salt and black pepper
1 pound boneless lamb shoulder, cut into 1-inch cubes
Reserved fat, as needed
2 medium onions, sliced
Duck confit
8 garlic cloves, peeled
2 cups duck stock, plus more as needed
4 cups chopped tomatoes
1 tablespoon chopped garlic
1/4 teaspoon cayenne
1/2 pound garlicky sausage, preferably in one piece
1 cup bread crumbs
2 boneless duck breasts.

Steps:

  • Bring 5 quarts of water to a boil in a large saucepan and add the beans. Remove from heat and let soak for 1 hour.
  • Cut the bacon slab into 4 large chunks and cover in water in another saucepan; turn the heat to medium, and when the water boils, turn it down to a gentle simmer. Cook for about 30 minutes.
  • Make a bouquet garni by combining the parsley stems, thyme, bay leaves and whole cloves in a piece of cheesecloth and tying it into a bundle. (I never use cheesecloth myself but turn to my old tea ball, which is around for only this purpose.) Add it, along with the bacon, to the beans; bring to a boil, then lower the heat to a gentle simmer. Cook, skimming occasionally, until the beans are just tender, 45 to 90 minutes. (Add water if necessary; ideally the beans will be moist but not swimming when they're done.) Taste and adjust the seasoning if necessary.
  • Sprinkle the lamb with salt and pepper. Put 3 tablespoons reserved duck fat in a large pot over medium-high heat. When it's hot, add the lamb and brown the pieces well. Add the onions and cook, stirring occasionally, until soft, 5 or 6 minutes; turn off heat.
  • Remove the duck confit from the refrigerator and scrape off the fat; debone and shred the meat. Add the meat and garlic cloves to the pot with the lamb, along with 2 cups duck stock, tomatoes, chopped garlic and cayenne. Bring to a boil, then reduce the heat to a gentle simmer; cover. Cook, stirring occasionally, until the lamb is very tender, 1 to 1.5 hours. Taste and adjust the seasoning if necessary.
  • When you're ready to assemble the cassoulet, discard the bouquet garni. Cut the fat from the meat and cut the meat into small pieces.
  • Heat 2 tablespoons reserved duck fat in a medium skillet over medium-high heat, add the sausage and cook, turning as necessary until well browned; transfer to a cutting board and slice into quarter-inch rounds; don't wash out the pan.
  • Heat the oven to 375. Transfer a layer of beans to a large enameled cast-iron pot with a slotted spoon to leave behind most of the cooking liquid. Layer half of the sausage and bacon on top, then another layer of beans, then half the duck-and-lamb mixture; repeat the layers until you have used all the beans and meat.
  • Put the pot over medium heat and bring to a simmer, uncovered, then turn off heat. Cover with bread crumbs and chopped parsley leaves and bake, uncovered, for 20 minutes.
  • While the cassoulet is in the oven, put the skillet used for cooking the sausage over medium-high heat. When it's hot, cook the duck breasts, skin-side down, until they release easily from the pan, 3 to 5 minutes. Turn and cook to rare, just another minute or 2. Remove the duck from the pan with a slotted spoon and pour the drippings from the pan over the cassoulet; reduce oven heat to 350.
  • Bake the cassoulet until it's hot, bubbling and crusted around the edges, 30 to 40 minutes; add a little duck stock if it starts to look too dry. Slice the duck breasts on the diagonal and transfer them to the pot, tucking them into the bread crumbs. Cook until the breasts are medium rare, another 5 minutes or so, then serve.

CASSOULET (FRENCH STEW MADE WITH DUCK AND SAUSAGE)



Cassoulet (French Stew Made With Duck and Sausage) image

Serve this hearty and elegant stew with chopped Chives and a good french crusty Bread for a wonderful evening. Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

Provided by 2Bleu

Categories     Stew

Time 3h

Yield 12 serving(s)

Number Of Ingredients 24

1 tablespoon butter
1/4 cup onion, chopped
1/2 cup celery, chopped
1 lb haricot beans or 1 lb white navy beans
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 cups water
1 bay leaf
1/4 cup flour
1/4 cup oil
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup carrot, chopped
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
8 duck legs, confit
1 lb andouille sausage, cut into 6 equal portions
2 cups chicken broth
1 lb duck, roasted and cut into 2-inch pieces
3/4 cup dry breadcrumbs
1/2 cup parmesan cheese, shredded
3 tablespoons parsley, chopped
2 tablespoons olive oil

Steps:

  • Preheat the oven to 400 degrees F. FOR THE BEANS: In a large saucepan, melt the butter. Saute the onions and celery for 4 minutes, or until they are slightly wilted.
  • Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours.
  • FOR THE MEATS: In a large oven proof skillet, over medium high heat, combine the flour and oil. Stirring constantly, make a medium brown roux.
  • Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted.
  • Add the duck legs and sausages and cook for 3 minutes on each side.
  • Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes.
  • FOR THE GRATINE: In a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Mix well. When the bean/meat mixture is cooked, spoon the gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and add garnishments.

CASSOULET WITH DUCK AND HOT SAUSAGES



Cassoulet with Duck and Hot Sausages image

Provided by Christine Muhlke

Categories     dinner, main course

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 14

2 pounds (5 1/2 cups) dry white beans (Great Northern)
Rind from 1/2 pound salt pork
1 onion, peeled and stuck with 2 cloves
4 medium carrots, peeled and sliced
Bouquet garni of 1 sprig thyme, 2 bay leaves, parsley stalks and 3 large cloves garlic
1 2 1/2-pound chunk of slab bacon
2 ducks, about 4 1/2 pounds each
1 1/2 pounds hot Italian or Spanish sausage
1 cup sliced onion
6 cups chicken stock
5 tablespoons tomato paste
3 large cloves garlic, smashed
Freshly ground black pepper
2 tablespoons chopped parsley

Steps:

  • Fill a large pot with tepid water, add the beans, set over low heat and bring slowly to a boil. Remove from the heat and let the beans soak for about 1 1/2 hours.
  • Put the pork rind into a pot of cold water, bring to a boil and cook for 20 minutes. Rinse with cold water and cut into pieces about 1 inch square. Wrap in cheesecloth, tie into a bundle and set aside.
  • When the beans have finished soaking, add the pork rind, the onion stuck with cloves, the carrots and the bouquet garni. Add more water if necessary to cover the beans, bring to a boil and simmer, uncovered, for 112 hours or until the beans are tender but still slightly firm. Remove the scum that will rise to the surface.
  • Cut 1 1/2 pounds of the bacon into lardons 1 inch by 1/2 inch, cover them with cold water in a pan and boil for 10 minutes. Drain and reserve.
  • Cut the ducks into serving pieces with poultry shears or a heavy sharp knife. Cut the sausage into 1-inch slices.
  • Cut the remaining bacon into small pieces and place it with 1 tablespoon of water into a heavy, 6-to-8-quart pot. Set over low heat to render about 4 tablespoons of fat. Discard the bacon and leave the fat in the pot.
  • Thoroughly dry the duck pieces and add them to the pot with the sausage and prepared lardons, and brown the duck evenly on all sides, about 15 minutes. (If the pot isn't big enough, use a second pot or heavy skillet.) Add the sliced onions. When everything is browned, cover with stock, stir in the tomato paste and bring to a boil, stirring. Add the garlic. Sprinkle with pepper, lower the heat and simmer for at least 45 minutes, or until the duck is tender. If the duck is cooked before the beans, turn off the flame and let it wait, covered.
  • When the beans are tender, discard the pork rind and the bouquet garni, and add the beans and their cooking juice to the duck. Simmer together until the flavor is nicely blended. With a spoon or bulb baster, remove any fat that has risen to the surface. Remove the beans to a warm serving platter with a slotted spoon, and arrange the meat on top of them. Reduce the cooking liquid to 2 cups and strain. Taste and correct the seasoning. Pour the sauce over the meat and beans, sprinkle with chopped parsley and serve.

CHEF JOHN'S QUICK CASSOULET



Chef John's Quick Cassoulet image

We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 13

4 ounces bacon, cut into 1 inch pieces
8 ounces smoked sausage, sliced
12 ounces boneless, skinless chicken thighs, cubed
1 onion, diced
salt and pepper to taste
2 cups chicken broth, plus more if needed
2 (15 ounce) cans cannellini beans, drained and rinsed
1 ½ teaspoons minced fresh rosemary
1 ½ teaspoons minced fresh thyme
cayenne pepper to taste
¼ cup melted butter
1 cup bread crumbs
½ cup finely grated Parmigiano-Reggiano

Steps:

  • Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
  • Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
  • Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
  • Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
  • Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
  • Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
  • Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
  • Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
  • Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
  • Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g

CONFIT OF DUCK BREAST AND SAUSAGE CASSOULET



Confit of Duck Breast and Sausage Cassoulet image

This is a slow cooker recipe. The beans in it can cooked up to 2 days in advance. It may be cooked for 6 1/2 to 7 1/2 hours on low or 5 1/2 to 6 1/2 on high. It takes quite a bit of preparation, so it's served for special occasions. From Sunset magazine, slightly modified. Posted for ZWT 5.

Provided by Mami J

Categories     One Dish Meal

Time 5h40m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb great northern bean, cooked (see intro)
4 -5 boned duck breasts (2 - 2 1/2 lbs total)
2 tablespoons salt
2 tablespoons sugar
1/4 lb thick sliced bacon, chopped
2 onions, chopped
5 garlic cloves, minced
3 cups low sodium chicken broth
3/4 cup dry red wine (Beaujolais Nouveau or Zinfandel)
1 tomatoes, chopped
1 tablespoon fresh thyme
1/2 teaspoon black pepper
1 bay leaf
1/2 lb sausage, sliced 1/2 in thick

Steps:

  • Drain cooked beans and pour into an electric slow cooker (4 1/2 qt or larger).
  • Remove skin from duck breasts. Place breasts on a bowl and add salt and sugar. Let sit 30 minutes, refrigerated. Rinse breasts well under running water and cut meat into 1 in chunks.
  • In a large skillet, brown bacon until crisp. Discard all but 1 tbs fat from skillet. Add onions and garlic to bacon and stir until onion begins to brown. Add broth and wine, bring to a boil, scraping browned bits from bottom of skillet.
  • Pour broth mixture into slow cooker with the beans. Add the rest of the ingredients and place duck pieces on top.Cover pot and cook for 5-6 hours.
  • Uncover and add the sausage slices. Let cook for 10-15 minutes.
  • Serve hot.

Nutrition Facts : Calories 608, Fat 35.3, SaturatedFat 10.9, Cholesterol 213.7, Sodium 2355, Carbohydrate 20.7, Fiber 4.5, Sugar 5, Protein 46.5

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2019-05-03 In a large frying pan place the chicken (skin side down), sausages and onions. Cook over a medium heat for around 10 minutes so that the skin is golden and the sausages …
From chezlerevefrancais.com


TRADITIONAL FRENCH CASSOULET RECIPE - SERIOUS EATS
2022-05-10 Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, …
From seriouseats.com


EASY CASSOULET MADE WITH DUCK CONFIT LEGS - CTV
Pour in the beef broth, then add the beans, duck, sausage, tomato paste, thyme, and bay leaves. Close lid and lock. Close vent. Set to Pressure Cook on high for 20 minutes. Allow steam to …
From more.ctv.ca


TRADITIONAL CASSOULET RECIPE - SIMPLY RECIPES
2022-03-30 Raise the oven temperature to 350ºF. Once again, take the Dutch oven out of the oven, and gently press the breadcrumbs into the cassoulet. Drizzle the top with 2 tablespoons …
From simplyrecipes.com


SLOW-COOKED DUCK CASSOULET | DINNER RECIPES | GOODTO
2019-07-02 Method. Set the oven to 160°C/320°F/Gas Mark 3. Put a deep roasting tin in the oven to heat up or preheat a slow-cook pot. Heat a large frying pan, add the seasoned duck …
From goodto.com


CASSOULET WITH DUCK AND HOT SAUSAGES - DINING AND COOKING
Ingredients 2 pounds (5 1/2 cups) dry white beans (Great Northern) Rind from 1/2 pound salt pork 1 onion, peeled and stuck with 2 cloves 4 medium carrots, peeled and sliced Bouquet garni of …
From diningandcooking.com


CHEAT’S FRENCH STYLE DUCK CASSOULET RECIPE FROM GREAT BRITISH CHEFS
2014-10-23 Method: 1. Pre-heat oven to 190C/375F/Gas mark 5. Heat olive oil in a large frying pan and fry the lardons or bacon until nearly crisp and then add the onions and garlic. …
From gressinghamduck.co.uk


CASSOULET OF SAUSAGES RECIPE - JACQUES PéPIN | FOOD
Set aside off the heat. Step 3. Meanwhile, process the bread in a food processor to produce 1 1/2 cups of crumbs. Lightly toss the bread crumbs with the corn oil. Step 4. Preheat the oven to …
From foodandwine.com


LAZY CONFIT DUCK CASSOULET - THE DUTCH FOODIE
Melt ½ tbsp duck fat into it and add the onion, season, add the cloves and cook for 15 mins or so, stirring occasionally, until softened and slightly caramelized. Remove with a slotted spoon and …
From thedutchfoodie.com


DUCK CASSOULET - MAPLE LEAF FARMS - DUCK - DUCK RECIPES
Melt Duck Fat in large pan on medium heat. Add diced onion and pancetta and sauté for 5-7 minutes. 2. Add in chicken stock, beans, salt and thyme and simmer for 45 minutes. Add …
From mapleleaffarms.com


DUCK AND SAUSAGE CASSOULET RECIPE FRENCH RECIPES FROM THE COOK'S …
Method. Pour a splash of olive oil into a large roasting pan on a hob at a high heat. Add a grind of black pepper, add the duck and sausages and use it like a huge frying pan to brown the …
From cookipedia.co.uk


CASSOULET WITH CONFIT DUCK | MAIN COURSE RECIPES | WOMAN & HOME
2018-12-06 Method. Preheat the oven to 180C, Gas Mark 4. In a large casserole dish fry the lardons for five minutes, until browned. Add the sausage and fry for a couple more minutes. …
From womanandhome.com


CONFIT OF DUCK BREAST AND SAUSAGE CASSOULET RECIPE | MYRECIPES
Meanwhile, pull and cut skin from duck breasts; reserve skin for cracklings (cover and chill up to 1 day). Place breasts in a bowl. Add 2 tablespoons salt and the sugar, and mix; cover and chill …
From myrecipes.com


DUCK & FENNEL SAUSAGE CASSOULET - BAROSSA FINE FOODS
2019-01-01 Method. In a heavy based fry pan heat the olive oil and cook the Duck & Veal sausages until brown on both sides. Remove the sausages from the pan and set aside, add …
From barossafinefoods.com.au


CASSOULET OF WHITE BEANS, SAUSAGE, AND DUCK RECIPE - LEITE'S …
2021-03-03 Bring to a boil over moderately high heat. Reduce the heat and gently simmer over low heat, uncovered, for about an hour. Preheat the oven to 350°F (180°C). Remove …
From leitesculinaria.com


CASSOULET RECIPE | TASTING TABLE
2017-02-28 Bring the cassoulet to room temperature, then cook, uncovered, until a crust forms on the top, 45 minutes. Break the top and pour in 2 more tablespoons of the reserved duck fat …
From tastingtable.com


DUCK AND SAUSAGE CASSOULET RECIPE - RED ONLINE
2010-11-16 Bring to the boil on a high heat for 10 minutes, lower heat and simmer for a further 10 minutes. Meanwhile, heat a heavy heatproof casserole on a high heat and wipe the salt off the duck. Fry them skin-side down for five minutes. Turn them over and give them a minute. Lift on to a plate and drain the fat from the pan into a small bowl.
From redonline.co.uk


SAUSAGE, DUCK AND PORK CASSOULET - BIGOVEN.COM
Sausage, Duck And Pork Cassoulet recipe: Try this Sausage, Duck And Pork Cassoulet recipe, or contribute your own. Add your review, photo or comments for Sausage, Duck And …
From bigoven.com


CASSOULET OF WHITE BEANS WITH BRAISED PORK, SAUSAGE, AND DUCK …
Add another 1 Tbs. of the duck fat or oil to the pan, raise the heat to medium high, and add the carrots; season with salt and pepper. Cook until barely tender and golden around the edges, 3 to 5 minutes. Transfer the carrots to the bowl with the pancetta. Add 1 Tbs. more duck fat or oil and the onions to the skillet.
From finecooking.com


EASY DUCK AND SAUSAGE CASSOULET - ILOVECOOKING
Preheat the oven to 200C. Heat the olive oil in a large heavy based saucepan. Add the onions and cook over a medium heat until softened slightly. Add the garlic and stir around quickly. Cut …
From ilovecooking.ie


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