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Duck and Garlic Sausage Cassoulet

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Ingredients

  • 2 pounds dried white beans, preferably cannellini or Great Northern
  • 1 pig's foot, cut in half length-wise, or 12x6-inch piece of pork rind, cut into strips
  • 2 pounds boneless pork shoulder (or butt)
  • 3 sprigs parsley
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 2 medium onions, peeled
  • 2 whole cloves
  • 1 large carrot, peeled and quartered
  • 6-8 garlic cloves, smashed
  • 1 tablespoon salt (and more to taste)
  • 8 duck confit legs
  • 4 cups fresh bread crumbs
  • 2 pounds garlic sausage

Details

Preparation

Step 1

Rinse the beans and put them into a bowl or pot and cover with water. Allow to soak overnight.

Put the halved pig's foot in a pot of cold water, and simmer 5 minutes. Drain in a colander and rinse. Cut the pork shoulder into 2-inch pieces, and put them in a large pot. Add the pig's foot. (If you're using pork rind instead, loosely tie the strips into a bundle, and add it to the pot.)

Tie the parsley, thyme and bay leaves together in a piece of cheese cloth. Stick the two cloves into one of the onions, then add the herbs, the carrot, the garlic and both onions to the pot. Pour in water to cover everything by 3 inches. Bring the pot to a simmer, skimming off froth and fat with a spoon that boils up to the surface. Cover the pot, and keep the heat on low. Simmer 1 hour.

Add the beans and water to cover them by 1 inch. Simmer 45 more minutes.

Stir in 1 tablespoon of salt and, if needed, more water to cover the beans. Use a wooden spoon to scrape up any beans that might be sticking to the bottom of the pot. Pick out the vegetables and herbs and discard. Pick out the pig's foot or rind, and cut away any meat then stir the meat back into the beans. Taste for salt, and add more if desired.

Pre-heat oven to 350°F. Using a slotted spoon, transfer half of the beans and meat to a Dutch oven or other heavy-bottomed pot. Wipe off any excess fat from the duck confit, and lay them on top of the beans. Transfer the remaining beans, spreading them on top of the duck confit. Ladle in the cooking liquid so it is three-quarters up the depth of the Dutch oven. Reserve the remaining cooking liquid.

Sprinkle one-third of the bread crumbs over the top and bake, uncovered, 45 minutes, or until the cassoulet is bubbling and the bread crumbs are golden brown. Gently break the crust with a wooden spoon, and fold it into the beans. Sprinkle with one-third more of the bread crumbs, then bake 1 more hour. (If the cassoulet looks like it's drying out, pour in some of the cooking liquid to moisten in.)

Gently break the crust a second time, folding it in to the cassoulet, then nestle the garlic sausages into the beans, and spooning beans over the sausages so they are covered. Sprinkle with the remaining bread crumbs, and bake 1 hour more, until a golden-brown crust has formed.

Allow to rest 15 minutes before serving.

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