Cassoulet French Stew Made With Duck And Sausage

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Serve this hearty and elegant stew with chopped chives and a good french crusty bread for a wonderful evening. Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of france, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

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Steps

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Preheat the oven to 400 degrees f.

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For the beans: in a large saucepan , melt the butter.

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Saute the onions and celery for 4 minutes , or until they are slightly wilted.

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Add the beans , salt , cayenne , water and bay leaf and bring to a boil.

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Reduce heat to medium low and cook until beans are tender and most of the water is absorbed , about 2 hours.

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For the meats: in a large oven proof skillet , over medium high heat , combine the flour and oil.

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Stirring constantly , make a medium brown roux.

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Add the onions , celery , bell peppers , carrots , salt and cayenne.

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Stirring constantly , cook for 4 minutes or until vegetables are slightly wilted.

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Add the duck legs and sausages and cook for 3 minutes on each side.

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Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens.

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Scrape the bottom and sides of the pot to loosen any brown particles.

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Bring to a boil.

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Add the beans and duck meat.

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Reduce the heat to medium low and cook for 30 minu.

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Ingredients

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butter, onion, celery, haricot beans, salt, cayenne pepper, water, bay leaf, flour, oil, bell pepper, carrot, duck legs, andouille sausage, chicken broth, duck, dry breadcrumbs, parmesan cheese, parsley, olive oil