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Jerry Bridges

Cassoulet

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CATEGORY CUISINE TAG YIELD
Grains, Meats Chez, Bruno 1 servings

INGREDIENTS

1 cn Duck confit
800 g White beans; soaked overnight
8 Toulouse sausages
400 g Streaky bacon
400 g Carrots
400 g Onions; diced
6 Cloves garlic
1 Bay leaf
1 Sprig thyme
Tomato paste
2 l Chicken stock

INSTRUCTIONS

Dice the carrots (fairly large), cut the bacon, again fairly large (1
rasher into 2 pieces) and pierce the sausages with a fork. Take the
duck confit and cut it into large pieces.
Melt some duck fat in a large casserole pot and add the bacon and
onions. Then add the carrots and a little stock to stop ingredients
burning. Next add the herbs, tomato paste and garlic. Pour in the
soaked beans, season with pepper and add the rest of the chicken
stock. Stir and leave to simmer for 1 1/2 hours, then add the
sausages and duck confit and simmer for a further 30 minutes.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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