Duck confit cassoulet-style bean recipe
Recipe shopping list — copy the items into Valedo.
This shortcut cassoulet-style bake serves six with canned beans and prepared duck confit legs. It is not a traditional multi-day cassoulet.
Ingredients
Duck confit legs
4
Toulouse sausage or mild pork sausage
12 ounces
Canned cannellini beans
3 cans
Yellow onion
1 large
Carrots
2
Celery stalks
2
Garlic cloves
4
Tomato paste
2 tablespoons
Chicken broth
2 cups
Fresh thyme
4 sprigs
Bay leaves
2
Plain breadcrumbs
1 cup
Duck fat or olive oil
2 tablespoons
How to make it
- Heat the oven to 375°F and lightly oil a baking dish. 2. Brown the sausage, then sauté onion, carrots, celery, and garlic in the rendered fat. 3. Stir in tomato paste, beans, broth, thyme, and bay leaves; season to taste. 4. Transfer the bean mixture to the dish and nestle in the duck legs and sausage. 5. Top with breadcrumbs and duck fat, then bake for 35 to 40 minutes until browned and bubbling. 6. Rest for 10 minutes before serving.
FAQ
Who is "Duck confit cassoulet-style bean recipe" for?
This shortcut cassoulet-style bake serves six with canned beans and prepared duck confit legs. It is not a traditional multi-day cassoulet.
What do I need to buy for "Duck confit cassoulet-style bean recipe"?
This list has 13 items, including Duck confit legs, Toulouse sausage or mild pork sausage, Canned cannellini beans, and Yellow onion. Cross off what you already own, then buy the rest.
Do I need every item on "Duck confit cassoulet-style bean recipe"?
No. Use it as a starting checklist for Duck confit cassoulet-style bean recipe. Cross off what you already have—often that includes Duck confit legs—and add anything your situation still needs.
Does "Duck confit cassoulet-style bean recipe" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat the oven to 375°F and lightly oil a baking dish. 2. Brown the sausage, then sauté onion, carrots, celery, and garlic in the rendered fat. 3. Stir in tomato paste, beans, broth, thyme, and bay leaves; season to taste. 4. Transfer the bean mixtu…
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