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ALL RECIPES

Cassoulet of White Beans, Duck Confit, and Sausage

  • Pair with Zinfandel
Primary Ingredients

19-ounce can white beans, drained and rinsed 

1 tablespoon extra virgin olive oil 

2 teaspoons garlic, minced 

1 ½ teaspoons herbes de Provence 

Salt and pepper to taste 

4 confit duck legs, cleaned of all skin and bones, left in  

 big pieces 

2 sweet Italian sausage links, cooked and sliced into

 1/8-inch rounds 

1 cup canned beef broth, low sodium  

1 tablespoon olive oil 

1 cup fresh French bread crumbs

Primary Technique
  1. In a mixing bowl, season the white beans with olive oil, garlic, herbs, salt, and pepper. Add the duck confit leg meat and sausage. Toss and place into a cassoulet pan.
  2. Press the ingredients down to smooth the top. Add the beef broth; the stock should not quite cover the beans.
  3. Cover the cassoulet with the bread crumbs and drizzle with the olive oil. Bake the cassoulet in a preheated 350º oven for 30-40 minutes or until the crumbs are golden brown. 
  4. Note- freeze the French bread and grate it while frozen with a cheese shredder attachment on a food processor.
duck stew
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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