Free Recipe Cassoulet

Recipe Type: Free Casserole Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8

Ingredients for Cassoulet Recipe

1 lb White navy beans
1 sm Duck; cut into 8 serving
1/2 lb Cubed pork stew meat
1/2 lb Cubed lamb stew meat
2 md Onions; diced
1/4 lb Slab of bacon; cut into
-3/4-inch cubes
2 tb Minced garlic
4 c Water
1/2 lb Spicy pork sausage; cut into
-1/2-inch pieces
Herb bag (tie all in
-cheesecloth bag):
12 Black peppercorns
2 Sprigs thyme
4 Bay leaves
1 sm Sprig rosemary

Cassoulet Preparation

Place beans in cold water and soak overnight. Next day, place duck pieces in heavy pot over medium heat and cook on both sides to render some of fat, about 15 minutes total. Remove duck and set aside. Increase heat to high and add pork. Cook, stirring, until well browned. Remove pork from pot and set aside. Repeat with lamb cubes. Remove and set aside. Pour off and discard fat, leaving about 3 tablespoons in pot. Lower heat to medium. Add onions and cook, stirring, until onions are softened, about 7 minutes. Drain beans and add to pot along with bacon, garlic and herb bag. Return duck, pork and lamb to pot. Pour in 4 cups water. Cover and bake in oven at 300 degrees 2 hours. Add sausage and salt to taste. Cover; bake 1 hour longer. Remove herb bag before serving. Makes 8 to 10 servings. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 SOAK BEANS OVERNIGHT Downloaded from Glen’s MM Recipe Archive, .

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