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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
!