|Copyright 2013 LtDan'sKitchen blogs|
5-6 lbs whole duck, cut into smaller pieces*
1 large onion, diced
4 garlic cloves, minced
2 bay leaves
1 tsp thyme, dried
1 tsp Herbes de Provence
2 cups white wine
5 tbsp tomato paste
5-6 cups beef broth
5 lbs Cervelat sausages, halved
4 tbsp unsalted butter
3 14-oz cans white beans, drained
2 cups bread crumbs + tsp of Herbes de Provence
4 tbsp olive oil
salt and pepper
1. In a large frying pan over medium heat, brown the duck skin side down in
2 tablespoons olive oil. Fry in batches and make sure that the skin is crisp
and golden brown. Flip until all sides have been browned. Set aside both
the browned duck and the frying pan with the rendered fat.
2. In a deep pot over medium high heat, saute the onions and garlic in the
remaining olive oil and season with salt and pepper. Cook until softened.
Add the bay leaves and the dried herbs and saute for another minute.
3. Add the wine and the broth and bring to a gentle boil. Return the duck
pieces and cook at a boil for about 5 minutes. Lower heat and bring to a
simmer and cover. Cook for about 2 hours or until the duck is tender.
4. While the duck is cooking, melt the butter into the duck fat in the frying
pan used to brown the duck. Add the sausages and brown on all sides. Set
5. Add the tomato paste and check for flavor. Make sure you have enough
broth covering the duck meat. Add water if necessary. Add the drained
canned beans and the sausages with the fat and cook for another 5
minutes. Check for flavor and remove from heat.
6. To assemble the cassoulet, arrange a layer of the beans in a 9x13 baking
dish and top with the duck meat and sausages. Cover with the rest of the
beans and the sauce.
7. Sprinkle the bread crumbs and top with a teaspoon of Herbes de Provence.
Bake in a preheated oven at 375°F for about 30 minutes. Halfway through,
poke the toasted breadcrumbs into the cassoulet with a large spoon. If a
bit dry, add a little bit of water to prevent it from burning.
8. Serve with a good loaf of French bread.
* The duck was cut into smaller pieces as you would a chicken. It is a bit tougher so be ready to sweat just a tiny bit.