Keywords:  Category:  -- All -- All FruitsAll vegetablesAppetizersBerriesChutniesCitrusDairyDessertsDried fruitsDrinksEggsFishFruitsGameGrainsHerbsLeafvegMealsMeatsMethodsMiscellaneousNutsOccasionsOffalPastasPastriesPoultryPulsersSaladsSeafoodsSmallgoodsSpecial dietsSpicesStewsStonefruitsTubersVegetables           Home Page » Dishes » Herbs         Cassoulet     Convert to US/English units Cassoulet - print recipe         Yield: 6  Ingredients: BEANS 20 ml Butter 1/4 cup Chopped onions 1/2 cup Chopped celery 0.5 kg White navy beans 1/4 tsp Salt 1/8 tsp Cayenne pepper 8 cup Water 1   Bay leaf MEATS 1/4 cup Flour 1/4 cup Oil 1 cup Chopped onions 1/2 cup Chopped celery 1/2 cup Chopped bell peppers 1/2 cup Chopped carrots 1/2 tsp Salt 1/8 tsp Cayenne pepper 8   Duck confit, duck legs 0.5 kg Andouille sausage links 6 equal portions 2 cup Chicken broth 0.5 kg Roasted duck cut 2" pieces GRATINE 3/4 cup Dried fine bread crumbs 1/2 cup Grated Parmesan Cheese 60 ml Chopped parsley 2 tsp Emeril"s Essence see * Note 40 ml Olive oil GARNISH     Shaved chives     Crusty bread Method: Preheat the oven to 400 degrees. For the beans: In a large saucepan, melt the butter. Saute the onions and celery for 3 to 4 minutes, or until they are slightly wilted. Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed, about 2 hours. For the meats: In a large oven proof skillet, over medium-high heat, combine the flour and oil. Stirring constantly, make a medium-brown roux. Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 3 to 4 minutes or until vegetables are slightly wilted. Add the duck legs and sausages and cook for 2 to 3 minutes on each side. Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium-low and cook for 30 minutes. For the gratine: In a mixing bowl, combine the bread crumbs, cheese, parsley, Emeril"s Essence, and olive oil. Mix well. When the bean-meat mixture is cooked, spoon the grantine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and garnish with Essence, shaved chives and crusty bread. This recipe yields 6 to 8 servings. Rating:  0  Hits:  119 Rate this recipe: 5 4 3 2 1     More recipes Shumar (Fennel Bulb) Salad Italian Sausage and Tortellini Soup Smoked Ham, Tomato and Basil Sandwich Herb Bread Farfalle with Fennel and Arugula Summer Sausage Kabob Cold Cucumber and Mint Soup Ground Meat Sausages Smryna Style Tomato and Fennel Salad Sharifeh Saee's Kuku-Ye Sabzi (Herbed Omelet)

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