Cassoulet Dartagnan
Ingredients
- 1 1/2 pounds haricots tarbais, pinto, fava, navy, lima, or flageolet beans, rinsed and picked over
- 1/2 pound piece ventreche
- 10 cloves garlic
- 2 medium onions, halved
- 1 carrot, coarsely chopped
- 5 sprigs flat-leaf parsley
- 3 celery leaves
- 1 sprig fresh thyme
- 1 bay leaf
- 5 whole cloves
- 10 black peppercorns
- 4 legs duck confit
- 2 large tomatoes, peeled, seeded, and chopped
- 3 tablespoons duck and veal demi-glace
- Coarse salt and freshly ground black pepper
- 4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, and halved crosswise
- 1/2 pound fresh garlic sausage, cut into 8 slices
- 1/4 cup duck fat, melted
Organization Tags
Tags easily organize your Recipe Library
Comments