cassoulet

Categories
Soup/stew
Main dish
French
Yield
6 servings
MeasureIngredient
1 pounds White navy beans
1 small Duck cut into 8 serving pieces
½ pounds Pork stew meat
½ pounds Lamb stew meat
2 mediums Onions; diced
12  Black peppercorns
Sprigs thyme
¼ pounds Slab of bacon cut into 3/4-in cubes
2 tablespoons Minced garlic
½ pounds Spicy pork sausage
4 cups Water
  Salt as desired
Bay leaves
1 small Sprig rosemary

SPICED TIED IN CHEESECLOTH

PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place a heavy pot on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot.

Lower heat to medium and add the onions. Cook, stirring, until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add 4 cups water, cover and place in the oven for 2 hours. Add the sausages and salt as desired.

Replace in the oven another hour. Remove herbs in cheesecloth. When it's time to serve dinner, place the casserole on the table.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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