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Ingredientes
- 1 lb White navy beans
- 1 sm Duck, cut into 8 serving pcs, (or possibly 8 smoked leg quarters)
- 1/2 lb Pork stew meat, (pork shoulder)
- 1/2 lb Lamb stew meat, (this can be replaced with more pork or possibly venison loin)
- 2 med Onions, diced
- 1/4 x Slab of bacon, cut into 3/4" cubes
- 2 Tbsp. Chopped garlic
- 1/2 lb Spicy pork sausage
- 2 c. Water
- 2 c. Red wine
- 12 x Black peppercorns
- 2 sprg thyme, (or possibly 2 tb dry)
- 4 x Bay leaves
- 1 Tbsp. Dry fennel
- 1 sm Sprig rosemary, (or possibly 1 tb dry)
- 1/4 c. Bread crumbs
- 1/4 c. Parmesean
Direcciones
- Place the beans in cool water and soak overnight. The next day, place a heavy pot (like a turkey roaster) over two burners on the stove over medium heat and cook the duck pcs on both sides to render some of the fat. This takes about 15 min total. Remove the duck and set aside. Increase heat to high and add in 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 throw away most of the fat, leaving just about 3 Tbsp. in the pot. Lower heat to medium and add in the onions. Cook, stirring till onions soften, about 7 min.
- Add in liquid removed beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add in the water and wine, cover and place in the oven for two hrs. Add in the sausages and salt as desired. Mix bread crumbs and parmesean and sprinkle over cassoulet. Replace in the oven another hour.
