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Prep Time: 3 Hours
Yields:6–8 Servings

Cassoulet is a baked dish of white beans and any combination of meats and seasonings. Just as each Louisiana home has its own version of gumbo, each region of France has its own recipe for cassoulet. This cassoulet is made with duck, although any game or domestic meat may be substituted. The dish is especially good with venison.

2 pounds duck
4 cups great northern beans
5 quarts beef or chicken stock
½ pound pork salt meat, cubed
½ pound pork butt, cubed
1 pound smoked sausage
1 pound bacon, cubed
2 cups diced onions
½ cup diced celery
¼ cup minced garlic
½ cup puréed tomatoes
3 cups dry white wine
½ tsp thyme
2 bay leaves
salt and black pepper to taste

Preheat oven to 375°F. In a large saucepot, bring beans, stock and salt meat to a rolling boil. Reduce to simmer and cook 45 minutes or until beans are al dente. Do not overcook. When done, drain and reserve stock. While beans are boiling, place duck, pork butt and sausage in a stockpot. Cover meat by 2 inches with water. Bring to a rolling boil and cook 45 minutes or until meat is tender. Strain meat and combine stock with bean stock. In a heavy-bottomed saucepot, cook bacon over medium-high heat until light brown and fat is rendered. Add onions, celery and garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in tomatoes and wine then reduce to half volume. Place beans and poached meat in a large ceramic or glass baking dish. Cover with vegetable mixture and stir well. Ladle in enough combined stock to cover beans by ½ inch. Add thyme and bay leaves. Season with salt and pepper. Cover and bake 30–45 minutes or until most water has been absorbed into cassoulet.
























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