Duck Réveillon Cassoulet
- Ready In:
- 2hrs 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 6 slice bacon, chopped (smoked)
- 6 (1700.97 g) duck legs, quarters skinned
- 4.92 ml salt, divided
- 4.92 ml black pepper, divided
- 236.59 ml yellow onion, finely chopped
- 7 garlic cloves, minced
- 354.88 ml cremini mushrooms, chopped
- 236.59 ml celery, minced
- 118.29 ml carrot, minced
- 1419.54 ml reduced-sodium fat-free chicken broth
- 1419.54 ml frozen black-eyed peas, thawed
- 29.58 ml fresh thyme, chopped and divided
- 29.58 ml fresh Italian parsley, chopped and divided
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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