Smoked sausage, duck and white bean soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Whole domestic duck;, (about 4 1/2 to 5 pounds) cut into 8 pieces | |
| Salt | ||
| Cayenne | ||
| 2 | cups | Chopped onions |
| 1 | cup | Chopped celery |
| 1 | pounds | Smoked pork sausage; sliced into 1/2-inch thick pieces |
| ½ | pounds | Dried navy white beans |
| 2 | Bay leaves | |
| 2 | tablespoons | Chopped garlic |
| 4 | cups | Duck stock |
| 4 | cups | Water |
| 3 | Sprigs of fresh thyme | |
| ½ | cup | Chopped green onions |
| 2 | tablespoons | Chopped parsley |
Directions
EMERIL LIVE SHOW #EMIB01, SMOKIN' SOUPS, STEWS AND RAGOUTS 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 service. 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.
Yield: 8 servings
Posted to recipelu-digest by molony <molony@...> on Feb 22, 1998