Classic Cassoulet recipe from The Standard Bistro & Larder.
Ingredients
SERVINGS: 6 Serving(s)
- 1 quart overnight soaked cannellini beans
- ½ pound bacon
- 1 qt. diced plum tomato
- 5 bay leaves
- 1 large diced Spanish onion
- 1.5 quart goose stock
- 1 orange, quartered
- salt and pepper to taste
- 2 tablespoon thyme
- duck leg and thigh
- 1 pound toulouse sausage
Preparation
Place duck leg in olive oil (enough to submerge leg), with oranges, thyme, salt, pepper & onion cover and bake at 225 for 3.5-4 hours (until the meat is falling apart).
Cube sausage & cook in a frying pan to 155°.
Brown bacon in frying pan, add onion cook for 1.5 minutes, add in goose stock, warm. Add beans, tomato, thyme & bay leaf warm until beans are fully cooked, add salt and pepper. Pour on top of sausage.
Place duck leg on top of beans and sausage, place in oven for 10-12 minutes at 375°.
About this recipe
Editors note: Goose stock and Toulouse sausage can be purchased at The Standard Bistro & Larder
