Duck Cassoulet

Name: Duck Cassoulet
Total time: 120 min
Cuisine: Europe
Ingredients: 4 Duck Leg Confit; 1/2 cup diced pancetta; 6 thyme sprigs; 1 lb. Flageolet beans or great northern beans, soaked and rinsed; 4 slices Duck Bacon (or regular bacon); 1/2 lb. French style or andouille sausage; 1 Quart chicken broth (or duck stock); 1 large head of garlic, peeled into pieces; 1 large white onion; 2 Tbsp. Duck Fat; ¼ cup chopped parsley; Bread crumbs as needed; Kosher Salt as needed

A hearty blend of Duck Confit, Duck Bacon, pancetta and sausage over flageolet beans with lots of onion and garlic. A duck classic favorite made for easy preparation at home. This recipe is great for a holiday meal or special occasion!

Ingredients

4 Duck Leg Confit
1/2 cup diced pancetta
6 thyme sprigs
1 lb. Flageolet beans or great northern beans, soaked and rinsed
4 slices Duck Bacon (or regular bacon)
1/2 lb. French style or andouille sausage
1 Quart chicken broth (or duck stock)
1 large head of garlic, peeled into pieces
1 large white onion
2 Tbsp. Duck Fat
¼ cup chopped parsley
Bread crumbs as needed
Kosher Salt as needed

Directions

1
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 Garlic and simmer for 15 more minutes. Remove thyme sprigs.
3
While beans simmer, slice sausage at an angle in 1/2” pieces. Quickly sear pieces on a pan for 2-3 minutes.
4
Dice bacon into small cubes.
5
Place mixture into large casserole dish and place nestle in sausage, bacon and duck confit legs.
6
Bake at 375 degrees for 30 minutes.
7
Place cassoulet in bowl after cooling, then top with parsley and breadcrumbs and serve.