Recipes
Duck Cassoulet with White Beans
This French-inspired dish brings the flavors of slow-cooked duck to a hearty cassoulet, paired with white beans and savory herbs.
This French-inspired dish brings the flavors of slow-cooked duck to a hearty cassoulet, paired with white beans and savory herbs. Rooted in European culinary traditions but adapted to the game-rich landscapes of North America, this recipe is a celebration of rich, bold flavors and rustic cooking techniques.
- Prep Time: 1 hour
- Cook Time: 2 hours
Ingredients
- 2 duck legs
- 2 cups cooked white beans
- 1 onion, chopped (garden or locally grown)
- 2 garlic cloves, minced
- 1 cup chicken or duck stock
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Season duck legs with salt and pepper. Sear in a Dutch oven until browned. Remove and set aside.
- Sauté onion and garlic in the same pot. Add white beans, stock, thyme, and bay leaf.
- Return duck legs to the pot. Cover and bake at 325°F for 2 hours, or until tender.
- Serve cassoulet hot, garnished with fresh parsley if desired.