Zutaten für Cassoulet French Stew Made With Duck And Sausage
- 4 tablespoons butter
- Onion
- 4 celery stalks, chopped
- Haricot Beans
- 2 teaspoons salt
- Cayenne Pepper
- 6 cups (1.5 liters) water
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Bell Pepper
- Carrot
- 2 lbs (900g) duck legs
- Andouille Sausage
- 2 cups (500ml) chicken broth
- Duck
- Dry Breadcrumbs
- Parmesan Cheese
- 2 tablespoons chopped fresh parsley
- Olive Oil
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Zubereitung von Cassoulet French Stew Made With Duck And Sausage
- Preheat oven to 400°F (200°C).
- **Prepare the Beans:** In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion and 2 chopped celery stalks. Sauté for 4 minutes, until softened.
- Add 2 cups (500g) dried white haricot beans, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, 6 cups (1.5 liters) water, and 1 bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for approximately 2 hours, or until beans are tender and most of the water is absorbed.
- **Prepare the Meats:** In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Whisk together 2 tablespoons of all-purpose flour and the oil to create a roux, stirring constantly until light brown (about 3-5 minutes).
- Add 1 chopped onion, 2 chopped celery stalks, 1 chopped bell pepper, 1 chopped carrot, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper. Cook for 4 minutes, stirring constantly, until vegetables are slightly softened.
- Add 2 lbs (900g) duck legs, 1 lb (450g) pork sausages (e.g., Toulouse), and cook for 3 minutes per side, until lightly browned.
- Pour in 2 cups (500ml) chicken broth, scraping the bottom of the pan to loosen any browned bits. Stir until the roux and broth are combined and the mixture begins to thicken.
- Bring to a boil, then reduce heat to low. Stir in the cooked beans and any remaining duck juices. Add 4 oz (115g) pork skin (couennes), if using. Cover and simmer for 30 minutes.
- **Make the Gratin:** In a mixing bowl, combine 1 cup (100g) bread crumbs, 1/2 cup (50g) grated Gruyère cheese, 2 tablespoons chopped fresh parsley, and 1 tablespoon olive oil. Mix well.
- Spoon the gratin evenly over the cassoulet. Bake for 10-15 minutes, or until the topping is golden brown and bubbly.
- Garnish with chopped chives and serve hot with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
8g
Fat
55g
Carbs
6g
