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LOCATION: Recipes >> Cassoulet Casserole Recipes >> Cassoulet 09

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Cassoulet
Yield: 6 servings

1 lb navy beans
1 duck, cut into 8 serving pieces
1/2 lb pork stew meat
1/2 lb lamb stew meat
2 onions, diced
1/4 lb slab bacon cut into 3/4-in cubes
2 Tbsp minced garlic
1/2 lb spicy pork sausage
4 cup water
salt as desired

12 black peppercorns
2 sprigs thyme
4 bay leaves
1 sprig rosemary

Place the beans in cold water and soak overnight. The next day,
place a heavy pot on the stove over medium heat and cook the duck
pieces on both sides to render some of the fat. This takes about
15 minutes total. Remove the duck and set aside. Increase heat to
high and add 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 discard most of the fat, leaving just about 3 tablespoons
in the pot. Lower heat to medium and add the onions. Cook, stirring,
until onions soften, about 7 minutes. Add drained beans, bacon,
garlic and herbs and replace the duck, pork and lamb. Add 4 cups
water, cover and place in the oven for 2 hours. Add the sausages
and salt as desired. Replace in the oven another hour. Remove
herbs in cheesecloth. When it's time to serve dinner, place the
casserole on the table.

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