| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
White navy beans |
| 1 |
sm |
Duck; cut into 8 serving pieces, (or 8 smoked leg quarters) |
| 1/2 |
lb |
Pork stew meat; (pork shoulder) |
| 1/2 |
lb |
Lamb stew meat; (this can be replaced with more pork or venison loin) |
| 2 |
md |
Onions; diced |
| 1/4 |
|
Slab of bacon; cut into 3/4" cubes |
| 2 |
tb |
Minced garlic |
| 1/2 |
lb |
Spicy pork sausage |
| 2 |
c |
Water |
| 2 |
c |
Red wine |
| 12 |
|
Black peppercorns |
| 2 |
|
Sprigs thyme; (or 2 tb dried) |
| 4 |
|
Bay leaves |
| 1 |
tb |
Dried fennel |
| 1 |
sm |
Sprig rosemary; (or 1 tb dried) |
| 1/4 |
c |
Bread crumbs |
| 1/4 |
c |
Parmesean |
INSTRUCTIONS
Place the beans in cold water and soak overnight. The next day, place
a heavy pot (like a turkey roaster) over two burners 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 the water and wine, cover and place in the oven for two
hours. Add the sausages and salt as desired. Mix bread crumbs and
parmesean and sprinkle over cassoulet. Replace in the oven another
hour.
Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Dec 28,
1998, converted by MM_Buster v2.0l.
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