Dinner

Cassoulet is for Dinner.

Cassoulet takes several minutes to prepare.

Cassoulet takes several minutes to cook.

Cassoulet makes 12 servings.

The ingredients for Cassoulet are:

1 lb dried white beans (preferably Great Northern)
2 cups cold water
2 cups beef broth
1 tablespoon tomato paste
2 cups chopped onion (3/4 lb)
2 tablespoons finely chopped garlic
1 cup chopped celery
1 cup chopped, peeled carrot

Boquet garni:
1 (3-inch) piece celery top with leaves, cut into thirds
3 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
1/4 tsp whole cloves
3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves
1/4 teaspoon whole black peppercorns

1 (14-oz) can stewed tomatoes, pur?ed or finely chopped with juice
2 confit duck legs* (about 6 oz each, 12 oz total), skin and fat removed
1 tablespoon olive oil, divided
1 lb cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into 1/3-inch-thick slices
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup panko (365 brand)

Here is how you make Cassoulet:

Soak and cook beans:Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander. Transfer beans to a 6- to 8-quart pot and bring to a boil with water, broth, tomato paste, onion, 2 tablespoons garlic, chopped carrot, and celery. Put celery top (with leaves), thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni. Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more. Prepare duck and sausage while beans simmer:Remove all skin and fat from duck legs and cut duck meat into small pieces. Transfer meat to a bowl. Add bones to bean pot. Brown sausage in batches in 2 tsp olive oil in skillet, then transfer to bowl with duck meat. Preheat oven to 350?F. Remove beans from heat and stir in chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Assemble casserole:Remove bouquet garni and duck bones from beans and discard, then stir in sausage, duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper. Mix panko and 1 tsp olive oil, set aside. Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.) Bake uncovered, in lower third of oven, until bubbling, about 1 hour. Sprinkle panko on the top during last 15 minutes of cooking.Serving Size:?Serves 12

The nutritional information for Cassoulet is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 348.2

• Total Fat: 15.8 g
• Cholesterol: 48.0 mg
• Sodium: 686.1 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 7.3 g
• Protein: 21.1 g