Duck & Sausage Cassoulet
Classic french cassoulet, duck confit, garlic sausage, root vegetables, flageolet beans, herb & mustard crust
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- (a) bacon, fennel sausage
- (b) carrot, parsnip, spanish yellow onion, garlic, cremini mushroom
- (c) braised chicken thigh, duck leg confit
- (d) chicken stock
- (e) cooked flageolet beans
- (f) herb mustard crust
- medium saucepan (oven-safe)
- wooden spoon
- serving spoon
- For best results, take the sausage, duck and chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the meat longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
- Heat a medium-sized saucepan (oven-safe) on medium-high heat for 2 minutes. When the pan has warmed up, add a tsp of olive oil to the pan. Add the bacon and sausage (a) to the pan and saute for 1 minute. After 1 minute, add the mushrooms and root vegetables (b) to the pan. Lightly season with salt and pepper. Cook for 4 minutes, stirring regularly, scraping the bottom of the pan.
- After 4 minutes, add the duck confit and braised chicken (c) to the pan. Season lightly with a small pinch of salt and pepper. Saute for 1 minute while you stir the ingredients together and scrape the bottom of the pan. After 1 minute, remove the pan from the heat and add the stock (d). Stir well, again scraping the bottom of the pan.
- Put the pan back over medium-high heat and add the beans (e). Stir well to combine. Bring the mixture up to a simmer. Once it is simmering, stir again and then add 1/2 of the herb mustard crust (f) to cover the top of the cassoulet.
- Place the pan in your preheated 425 degree oven and bake for 20 minutes.
- After 20 minutes, remove the cassoulet from the oven and gently stir so that the cooked crust laying on top mixes with the meat, beans and vegetables. Then add the remainder of the crust to cover the top but do not mix.
- Turn your oven off and turn the broiler on high. Place the cassoulet under the broiler for 2 minutes. (Note: please check after 1 minute to make sure the top of the cassoulet is not burning
- if it is, remove from the oven immediately).
- After 2 minutes, if the cassoulet is golden brown all over with a minor char around the edges, then it is done. If it is not golden brown and lightly charred, put back in the broiler for another minute. Continue checking every minute.
- When the cassoulet is done, remove from the oven and let it rest for 90 seconds. Then spoon the cassoulet onto your serving plates.
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