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Duck and Chicken Cassulett

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Ingredients

100g Dried Cannellini Beans
Salt
1L Chicken Stock
2tsp Duck Fat
2 Smoked Ham Hocks
2 Duck Legs
2 Chicken Drumsticks
2 Chicken Thighs
Freshly Ground Black Pepper
4 Toulouse Sausage 
1 Large Onion Roughly Sliced
1 Carrot Unpeeled, cut into chunks
2 Stalks Celery Cut Into Chunks
1 Whole Head Garlic
4 Sprigs Parsley
2 Bay Leaves
6 Cloves

Duck and Chicken Cassulett

  • Medium

Ingredients

Directions

Steps

1
Done

In a large bowl, cover beans with water and add 3 Tsp salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.

2
Done

Pre heat oven to 150c

3
Done

Heat duck fat in a large Dutch oven over high heat until hot, brown chicken and duck then add sausages and browned all over, about 8 minutes. Transfer to a large bowl and set aside

4
Done

Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock, bring to a simmer over high heat. Add the meats, Reduce to low heat and cover and cook for 4 hours in the oven.

5
Done

Serve from the pot

The Cafe

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