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Cassoulet Dijon
Servings: 16
3 pounds navy or other white beans, dry
1/2 pound bacon, diced
1 1/2 pounds duck breast, cut in 3/4- ounce pieces, skin on
1 1/2 pounds lamb, cut in 3/4-ounce pieces
1 1/2 pounds garlic sausage, cut in 3/4-ounce pieces
1 1/2 pounds pork, cut in 3/4-ounce pieces
1 pound carrots, large dice
1 pound onions, large dice
6 cloves garlic, chopped
1 teaspoon fresh thyme leaf, chopped
1 quart tomatoes, chopped
1 quart white wine
2 cups Grey Poupon Dijon mustard
Cook beans until half done; cool and reserve. Render bacon in
large braising pan; remove and reserve, leaving fat in pan. Brown
meat in same pan, remove and reserve.
Saute carrots, onion, garlic and thyme for 5 minutes. Add tomatoes,
wine, Dijon mustard and reserved meats. Simmer 45 minutes. Add
beans, mix thoroughly, cover and place in 325F oven
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Cassoulet 06