Smoked sausage, duck & white bean soup

Yield: 8 servings

Measure Ingredient
1.00 tablespoon olive oil
1.00 \N whole domestic duck - (4 1/2 to 5 l; bs), cut 8 pieces
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1 \N cayenne pepper; to taste
2.00 cup chopped onions
1.00 cup chopped celery
1.00 pounds smoked pork sausage; sliced 1/2 thick
1 \N pieces
½ pounds dried navy white beans
2.00 \N bay leaves
2.00 tablespoon chopped garlic
4.00 cup duck stock; see * note
4.00 cup water
3.00 \N fresh thyme sprigs
½ cup chopped green onions
2.00 tablespoon chopped parsley

* Note: See the "Duck Stock" recipe which is included in this collection.

In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the surface. Reduce the heat to a simmer and cook, uncovered for 3 hours, stirring occasionally or until the meat and beans are tender.

Reseason if necessary and stir in the green onions and parsley. This recipe yields 8 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-02-1998

Recipe by: Emeril Lagasse

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