Cassoulet with Braised Duck Legs

Name: Cassoulet with Braised Duck Legs
Yield: Makes 12 main-course servings
Cuisine: French
Ingredients: 2 quarts brown duck broth, chicken broth, or water, or more as needed; 4 cloves garlic, crushed and peeled, plus 1 clove garlic, peeled and left whole; 1 garlic or duck sausage, raw or precooked, 12 inches long and 2 inches thick; 4 cups fresh coarse bread crumbs, made from 1 loaf dense-crumb white bread; 2 medium onions, peeled; 1 bouquet garni (3 sprigs thyme or 2 teaspoons dried thyme, 3 sprigs parsley, and 1 imported bay leaf, tied together with kitchen twine or wrapped in cheesecloth); 1 large carrot, peeled and cut into 4 cylinders; 2 whole cloves, stuck into one of the onions; 1 pig’s foot, halved lengthwise (ask your butcher to do this; optional); 12 duck legs, including both thighs and drumsticks; Salt and pepper; 3 tablespoons rendered duck fat or vegetable oil; 2 pounds (4½ cups) dried white beans, such as borlotti, cannellini, or great Northern

Preparation info

Makes
12
main-course servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

This is an easy and less rich version of cassoulet that substitutes braised duck legs for confit duck legs. It still has plenty of flavor because you cook the beans in the braising liquid from the duck legs. Feel free to make half as much as called for here.

Ingredients

2 pounds (4½ cups) dried white beans, such as borlotti, cannellini, or great Northern

Europe
France
Main course
Mediterranean

Method

Rinse the beans and put them in a bowl with enough water to cover by at least 8 inches—that way, as the beans expand, they’ll still be covered. Let soak for 12 hours, then drain.

If using, put the pig’s foot halves in a pot, cover with cold water, and bring to a boil over high heat. Boil for 5