Cassoulet of White Beans, Duck Confit, and Sausage
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
2 sweet Italian sausage links, cooked and sliced into
1 cup canned beef broth, low sodium
1 tablespoon olive oil
1 cup fresh French bread crumbs
- 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.
- Press the ingredients down to smooth the top. Add the beef broth; the stock should not quite cover the beans.
- 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.
- Note- freeze the French bread and grate it while frozen with a cheese shredder attachment on a food processor.