Duck Réveillon Cassoulet

"New Orleans Creole cuisine offers this dish to us served during the Christmas Eve Réveillon. This recipe is from the Brennan family of New Orlean's restaurant fame."
 
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Ready In:
2hrs 50mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon, reserving 3 tbsp drippings in the pan. Set bacon aside.
  • Increase heat to medium-high. Sprinkle duck legs with half the salt and pepper. Add three duck legs to drippings. Cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining duck legs.
  • Add onion and garlic to pan and saute for 3 minutes. Add remaining salt and pepper, mushrooms, celery and carrot. Cover and reduce heat to low. Cook 20 minutes or until very tender, stirring occasionally.
  • Stir in broth, peas, half the thyme and half the parsley. Return duck to pan and bring mixture to a boil. Reduce heat and simmer for 1 hours 20 minutes or until duck is tender. Stir occasionally, slightly mashing beans occasionally with fork or potato masher.
  • Remove duck from pan and cool slightly. Remove meat from bones and shred. Discard bones. Return meat to pan.
  • Simmer 20 minutes or until mixture is thick, stirring occasionally. Stir in remaining thyme and parsley. Sprinkle with bacon.

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