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Servs: 8   Prep:   Cook:

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  • add   3 cups dry breadcrumbs
  • add   1 4 lb. duck, cut into 8 pieces
  • add   1-3/4 lbs. canned plum tomatoes, drained, reserving 1/2 cup juice, chopped
  • add   1 cup dry white wine
  • add   1 Tbsp. garlic, finely chopped
  • add   1/2 cup celery\cooked, finely chopped
  • add   1 cup onion\cooked, finely chopped
  • add   1 lb. boneless lamb shoulders, cut into 1 inch pieces
  • add   1 lb. boneless pork loin, cut into 1 inch pieces
  • add   5 slices lean bacon, finely chopped
  • add   cheesecloth
  • add   1 bouquet garni, composed of 4 parsley springs, 3 celery tops, the white and pale green part of 1 leek, and 2 bay leaves, tied in a cheesecloth bag
  • add   1 tsp. dried thyme, crumbled
  • add   3 cloves garlic, crushed lightly and left whole
  • add   3 onions\cooked, halved lengthwise
  • add   1 lb. smoked pork sausages, cut into 1 inch pieces
  • add   1/2 lb. pieces salt pork, simmered in water to cover 15 minutes and drained DON'T HAVE NUTRITION
  • add   4 cups dried white beans, soaked in water to cover by 2 inches overnight, and drained
  • add   4-1/4 cups water
  • add   4-1/4 cups chicken stock


  1. Combine stock and water in a large heavy kettle. Bring to a boil. Stirin next 3 ingredients and return to a boil, skimming froth fromtop. Stir in next 4 ingredients, including bouquet garni, and pepperto taste. Simmer 1-1/2 to 1-3/4 hours,uncovered, or until beans are tender. Discard salt pork, onion andbouquet garni. Strain mixture through a colander set over a largebowl. Reserve bean mixture and stock in separate bowls. Note: Beanmixture and stock may be made 1 day in advance and kept covered andchilled.Turn on broiler. Arrange duck pieces, skin side down, on a rack in aroasting pan and broil 10 minutes. Turn duck pieces and broil 10 minutes more, or until juices run clear and meat is cooked throughout. Using tongs, transfer duck to a cuttingboard, reserving 1/4 cup of duckfat.Preheat oven to temperature 325°F. Cook bacon in a heavy nonstickskillet over medium high heat, stirring until crisp. Using tongs,transfer to paper towels to drain, reserving bacon drippings. Add porkand lamb to skillet with bacon drippings. Cook 8 minutes over mediumhigh heat, turning pieces once. Using a slotted spoon, transfer to alarge ovenproof casserole. Cook onion, celery and garlic in remainingdrippings over medium low heat, stirring occasionally until vegetablesare softened. Season with salt and pepper to taste. Stir in wine andboil until liquid is reduced by half. Stir in bacon and tomatoes withreserved juice. Simmer 5 minutes, stirring occasionally. Transfermixture to casserole. Cover and braise 1 hour in oven.Place 1/3 of the reserved bean mixture in a large ovenproofcasserole. Top with half the braised meat mixture and4 pieces of duck. Layer with half theremaining bean mixture, the remaining braised meat mixture, and theremaining duck pieces. Top with remaining bean mixture. Skim fat fromreserved stock and pour 6 cupsslowly over mixture. Sprinkle top with 2 cups breadcrumbs and drizzle with2 Tbs. reserved duck fat. Bake uncovered 30 minutes. Press crumb layer lightly into thecassoulet and top with the remaining breadcrumbs. Drizzle withremaining duck fat. Bake another 1-3/4 hours or untilcrust is golden brown.

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