Duck Cassoulet Recipe
duck leg, pork belly, toulouse, cannellini bean
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Ingredients
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Meats
Beans
Vegetables
Herbs & Spices
Liquids
Method
Preparation
- 1
Prepare the Beans
If using dried cannellini beans, soak them overnight in water. Drain and rinse before using. If using canned beans, simply drain and rinse them.
- 2
- 3
Prepare the Meats
Cut the pork belly into bite-sized pieces. Slice the Toulouse sausage into rounds.
Cooking
- 4
Brown the Duck Legs
In a large cast-iron pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the duck legs skin-side down and brown for about 5-7 minutes. Flip and brown other side for another 5 minutes. Remove and set aside.
- 5
Cook the Meats
In the same pot, add the pork belly and sausage. Cook until browned, about 5 minutes. Remove and set aside with the duck legs.
- 6
- 7
Combine Ingredients
Stir in the soaked or canned cannellini beans, thyme, bay leaves, salt, and black pepper. Return the duck legs, pork belly, and sausage to the pot.
- 8
Add Liquids
Pour in the chicken stock and white wine. Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 hours, or until the duck is tender.
- 9
Serve
Remove the duck legs, shred the meat off the bones, and return the meat to the pot. Serve hot, garnished with fresh herbs if desired.