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TRADITIONAL FRENCH RECIPE: I made this duck casserole recipe last fall for the first time. It was a bit labor intensive, but well worth the effort! My dinner guest, my wife, brought the wine ( paired well ) and we still talk about that meal. I use that meal to get back at her when we fight. It's aways nice to remind her all the work I put on the dinner from time to time. LOL
If you end up with leftover, you can keep it covered in the fridge for about 12 hours and warm it up later.
Skill Level:  |
Time: 3 Hours |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Soak the Cannellini Beans overnight and drain them when you are ready to start.
02 - Crushed by hand the Peeled Tomatoes in a bowl. Set aside.
03 - Peel and smash the Garlic and thinly slice the Onions. Place in a small cup and set aside.
04 - In a saucepan, over medium-low heat, boil Beans and Bacon in about 2L / 4.4lb / 10 cups of water.
05 - Put Peppercorns, Cloves, Thyme, Parsley, and Bay Leaves onto the cheesecloth, tie into a tight package and add to pan.
06 - Cook for about one hour or until the Beans are tender.
07 - Remove the herbs, cover the pan with lid and set aside.
08 - Season the Duck Breasts with Salt only, and cook using a second saucepan over medium-high heat. No oil needed in this case. Cook both sides for 4 minutes each.
09 - Place the Breasts into a pot and set aside.
10 - Now cook the Sausage for about 4 minutes, or until browned.
11 - Transfer to a chopping board, cut into fairly large bites, place into the pot where you have placed the Breasts, cover and and set aside.
12 - Using the same saucepan, sautee Garlic and Onion for about 15 minutes over low-medium heat.
( To avoid frying Garlic and Onion, add a bit of water to sautee/steam )
13 - Return Sausage and Breasts to the saucepan containing Garlic and Onion.
14 - Add Stock, Tomatoes, Salt, Pepper and bring to a boil.
15 - As soon as it boils, reduce the heat to medium-low and cook for about 1.5 hours, or until the Duck is tender.
16 - Remove the Duck and Sausage bites from the saucepan and transfer everything into a bowl. Cover and set aside. Keep the broth into the sauce pan.
Assemble the Cassoulet:
17 - Heat the oven to 190C / 375F.
18 - Rub your cooking casseroles ( Dutch Oven ) with the Duck Fat.
19 - Using a slotted spoon, transfer a third of the Beans to the Casserole.
20 - Add half the Sausage.
21 - Add another third of Beans and the remaining Sausages.
22 - Top with remaining beans and pour 1 cup reserved broth over the top.
23 - Slice duck breasts on an angle and arrange over the top.
24 - In a clean frying pan, using the Duck Fat instead of Oil, sautee for 4 minutes the Bread Crumbs and season with salt and pepper.
25 - Sprinkle the Bread Crumb mixture over top of the Casserole and place in oven. Bake for about 40 minutes. or until the Bread Crumbs are browned.
26 - Let cassoulet sit 10 minutes. Serve with bread on the side.
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