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Cassoulet

Recipe Date:
August 2, 2017
Serving Size:
6
Cook Time:
03:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 Qt. beef or pork stock
  • 2 Legs duck confit
  • 1 Ham hock
  • 1 lb Cooked white kidney beans
  • 12 ozs sliced linguica sausage
  • 1/2 cup Diced onion
  • 3 Cloves garlic
  • 1 tbsp Thyme (dried)
  • Salt and pepper
  • Olive oil
Directions
  • In a large pot, sauté oil, onion, and garlic until translucent.
  • Add duck, ham, sausage, thyme, and stock.
  • Cook for 1.5-2 hours or until bones can be easily removed. Remove bones.
  • Add more stock if liquid reduces too far (liquid needs to coat all ingredients)
  • Add beans and heat through.
  • Salt and pepper to taste.

Enjoy with some Mayo Syrah!