Duck Cassoulet Recipe

Cooking Instructions

1. 1

   Prepare the Duck

   In a large Dutch oven, heat olive oil over medium heat. Season the duck legs with salt and black pepper. Add them to the pot, skin-side down, and sear until the skin is golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove the duck and set aside.

2. 2

   Cook the Aromatics

   In the same pot, add the chopped onion, carrots, and garlic. Sauté until the vegetables are softened, about 5 minutes.

3. 3

   Add Sausage and Tomatoes

   Slice the Andouille sausage and add it to the pot along with the diced heirloom tomatoes. Stir to combine.

4. 4

   Combine Ingredients

   Return the duck legs to the pot. Add the white beans, thyme, bay leaves, and enough water to cover the ingredients. Bring to a simmer.

5. 5

   Slow Cook

   Cover the pot and reduce the heat to low. Let it simmer gently for about 1.5 to 2 hours, or until the duck is tender and the flavors are well combined.

6. 6

   Final Adjustments

   Taste and adjust seasoning with more salt and black pepper if necessary. Remove the bay leaves before serving.