Best Duck And Lamb Cassoulet Recipes

CASSOULET (WHITE BEAN CASSEROLE WITH PORK, LAMB AND DUCK) PART 2

Steps:

• (follows part 1) Arrange the duck pieces, skin side down, on a rack in a roasting pan and broil them under a preheated broiler about 4 inches from the heat for 10 minutes. Turn the duck pieces and broil them 10 minutes more, or until the juices run clear and the meat is cooked through. Transfer the duck with tongs to a cutting board and reserve 1/4 cup of the duck fat. In a 6 quart casserole layer one third of the reserved bean mixture, half the braised meat mixture, 4 pieces of duck, half the remaining bean mixture, the remaining braised meat mixture, the remaining duck pieces, and the remaining bean mixture. Pour 6 cups of the reserved broth, skimmed of any fat, slowly over the mixture, sprinkle the top with 2 cups of bread crumbs, and drizzle it with 2 tablespoons of the reserved duck fat. Bake the Cassoulet,uncovered, in the middle of a preheated 325deg. f. oven for 30 minutes. Press the crumb layer lightly into the cassoulet, top it with the remaining 1 cup of crumbs, and drizzle the top with the remaining 2 tablespoons of duck fat. Bake the cassoulet for 1 3/4 more, or until the crust is golden brown.

CASSOULET (WHITEBEAN CASSEROLE WITH PORK, LAMB, AND DUCK) PART 1

Steps:

• Make the bean mixture: In a large heavy kettle combine the broth and the water and bring the liquid to a boil. Stir in the beans, the salt pork, and the sausage and bring liquid to a boil, skimming the froth. Stir in the onions, the garlic, the thyme, the bouquet garni, and pepper to taste and simmer the mixture, uncovered, for 1 1/2 to 1 3/4 hours, or until the beans are tender. Discard the salt pork, the onions, and the bouquet garni, strain the mixture through a colander set over a large bowl, and in separate bowls reserve the bean mixture and the broth. (the bean mixture and the broth can be made a day in advance and kept covered and chilled). In a large skillet cook the bacon until crisp and transfer it with tongs to paper towels to drain. In the fat remaining in the skillet brown the pork and the lamb over moderate high heat, turning the pieces once, for 8 minutes and transfer the meat with a slotted spoon to a large casserole. In the fat remaining in the skillet cook the onion, the celery, and the garlic with salt and pepper to taste over moderately low heat, stirring occasionally, until the vegetables are softened. Stir in the wine and boil the mixture until reduced by half. Stir in the tomatoes with reserved liquid and bacon and simmer the mixture, stirring occasionally, for 5 minutes. Transfer the mixture to casserole and braise it, covered, in a preheated 325 deg f oven for 1 hour. SEE PART TWO!

DUCK AND LAMB CASSOULET

Steps:

• 1. Rub salt evenly over duck; cover and refrigerate 30 minutes. 2. Heat oil in a large Dutch oven over medium heat. Add bacon to pan; cook 7 minutes or until crisp, stirring occasionally. Remove bacon from pan using a slotted spoon; set aside. Increase heat to medium-high. Add lamb to drippings in pan; cook 8 minutes, turning to brown on all sides. Remove lamb from pan, and set aside. 3. Preheat oven to 300°. 4. Rinse duck with cold water; pat dry with paper towels. Add half of duck, skin side down, to pan; cook over medium heat 15 minutes or until golden brown. Turn duck over, and cook 10 minutes or until browned and fat under skin is melted. Remove duck from pan. Repeat procedure with remaining duck, reserving 1 tablespoon duck fat; set duck aside. Add onion and pepper to pan; cook 7 minutes or until lightly browned, stirring occasionally. Stir in tomato puree and garlic; cook 1 minute. Return lamb to pan. Nestle duck into lamb mixture; add broth and 2 cups water. Cover and bake at 300° for 2 1/2 hours or until lamb and duck are very tender. Remove duck from pan; let stand until tepid. Remove skin from duck; discard. Cut duck legs in half through the joint. Return duck to lamb mixture. Taste and adjust seasoning, if desired. 5. Increase oven temperature to 375°. 6. Stir 2 cans of beans into lamb mixture. Add bacon, sausage, and duck; top mixture with remaining 2 cans of beans. Sprinkle breadcrumbs evenly over top. Cover and cook 1 hour and 10 minutes. Uncover and cook an additional 20 minutes or until browned and bubbly. Nutritional Information Calories:323 (0.0% from fat) Fat:14.4g (sat 4.6g,mono 4.4g,poly 1.2g) Protein:27.1g Carbohydrate:20g Fiber:7.1g Cholesterol:79mg Iron:2.9mg Sodium:821mg Calcium:88mg