Recipe: Duck Sausage Cassoulet
- Details Category: Duck and other Fowl Based Published on Tuesday, 20 November 2012 19:52 Written by Michel :
- 1 pound fresh white beans
- 1 tin cannelloni beans, drained and washed
- 1 tin butter beans, drained and washed
- 1 pound duck sausage
- 1 small onion, whole
- 1 whole carrot
- 4 thyme sprigs
- 6 bay leaves
- ½ pound middle bacon, cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 large onion, cut into 1-inch chunks
- 2 large carrots, sliced into ¼-inch coins
- 10 cloves garlic, chopped
- ½ pound saussison
- 1 cup red wine
- 1/2 pint beef or chicken stock
- ¼ cup tomato paste
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- Crusty baguette, for serving
- Preheat the oven to 375°F.
- Wash the beans well and put them in a large stockpot. Add enough water to the beans to cover by 2 inches and set over high heat. Bring to a boil for 2 minutes, remove from the heat, cover, and let stand 1 hour.
- Put the duck sausage on a baking sheet and place it in the oven for 25 minutes. Remove and let cool. The sausage will not be fully cooked through.
- Add the whole onion, whole carrot, two of the thyme sprigs, and three of the bay leaves to the beans. Add more water to the pot to cover again by 2 inches. Bring to a boil, lower the heat, and let simmer until the beans are mostly tender but with still a little bite to them, 50 to 60 minutes.
- As the beans cook, put the bacon into a large skillet and place over medium heat. Cook until crispy and transfer the bacon to a paper towel—lined plate to drain. Drain off all but about 1 tablespoon of the bacon fat from the skillet and add the olive oil.
- Return to the heat and add the diced onion, sliced carrots, and garlic and cook the mixture over low heat for 20 minutes, until the onion begins to turn translucent.
- Slice both the duck sausage and the saussison on the bias into ½-inch-thick pieces and add them to the vegetable mix. Add the remaining bay leaves and thyme sprigs and cook, stirring, for 5 minutes.
- Next add the tomato paste and cook off for about 2 minutes then add wine, stock, both tins of drained beans, salt, and pepper. Raise the heat to high, bringing the mixture to a boil. Stir well and lower the heat. Allow the mix to simmer for 5 minutes.
- Remove the whole onion and carrot from the beans and add the vegetable and sausage mixture to the stockpot, leaving the pot on low heat. Stir well and cover.
- Let the cassoulet simmer for 15 to 20 minutes, or until most of the wine mixture has been absorbed by the beans.
- Spoon into a casserole dish and serve with crusty baguette on the side.
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