Description
A hearty and flavorful duck and pork cassoulet that brings the taste of French cuisine right to your table.
Ingredients
Scale
- 4 slices bacon
- 1 pound duck legs
- 1 pound pork shoulder, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups cannellini beans, cooked
- 4 cups chicken broth
- 1 tablespoon tomato paste
- 2 teaspoons thyme
- 1 teaspoon bay leaf
- Salt to taste
- Pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 350°F (175°C).
- In a large Dutch oven, cook the bacon until crispy. Remove and set aside.
- In the same pot, sear the duck legs and pork shoulder until browned.
- Add the onion and garlic, cooking until softened.
- Stir in the beans, chicken broth, tomato paste, thyme, bay leaf, salt, and pepper.
- Bring to a simmer and add the bacon back in.
- Cover and transfer to the oven, cooking for 2 hours.
- Sprinkle breadcrumbs on top and bake uncovered for an additional 30 minutes until golden.
Notes
- For best flavor, prepare a day in advance and let it rest overnight.
- Serve with crusty bread and a green salad.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 120mg