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Cassoulet

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Emlive01 6 servings

INGREDIENTS

=== BEANS ===
1 tb Butter
1/4 c Chopped onions
1/2 c Chopped celery
1 lb White navy beans
1/4 ts Salt
1/8 ts Cayenne pepper
8 c Water
1 Bay leaf
=== MEATS ===
1/4 c Flour
1/4 c Oil
1 c Chopped onions
1/2 c Chopped celery
1/2 c Chopped bell peppers
1/2 c Chopped carrots
1/2 ts Salt
1/8 ts Cayenne pepper
8 Duck confit; duck legs
1 lb Andouille sausage links; 6 equal portions
2 c Chicken broth
1 lb Roasted duck; cut 2. pieces
=== GRATINE ===
3/4 c Dried fine bread crumbs
1/2 c Grated Parmesan Cheese
3 tb Chopped parsley
2 ts Emeril.s Essence; see * Note
2 tb Olive oil
=== GARNISH ===
Shaved chives
Crusty bread

INSTRUCTIONS

* Note: See the .Emeril.s Essence Information. recipe which is
included in this collection.
Preheat the oven to 400 degrees. For the beans: In a large saucepan,
melt the butter. Saute the onions and celery for 3 to 4 minutes, or
until they are slightly wilted. Add the beans, salt, cayenne, water
and bay leaf and bring to a boil. Reduce heat to medium-low and cook
until beans are tender and most of the water is absorbed, about 2
hours. For the meats: In a large oven proof skillet, over medium-high
heat, combine the flour and oil. Stirring constantly, make a
medium-brown roux. Add the onions, celery, bell peppers, carrots,
salt and cayenne. Stirring constantly, cook for 3 to 4 minutes or
until vegetables are slightly wilted. Add the duck legs and sausages
and cook for 2 to 3 minutes on each side. Add the chicken broth and
stir the mixture until the roux and broth are combined and mixture
thickens. Scrape the bottom and sides of the pot to loosen any brown
particles. Bring to a boil. Add the beans and duck meat. Reduce the
heat to medium-low and cook for 30 minutes. For the gratine: In a
mixing bowl, combine the bread crumbs, cheese, parsley, Emeril.s
Essence, and olive oil. Mix well. When the bean-meat mixture is
cooked, spoon the grantine evenly over the top and bake for 10
minutes or until lightly browned. Spoon a serving of the mixture from
the pan onto a plate and garnish with Essence, shaved chives and
crusty bread. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A24 broadcast 02-19-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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