About Duck Leg Cassoulet
Duck Leg Cassoulet is a traditional French dish originating from the region of Southwest France. It is a hearty casserole made with white beans, meat (typically duck leg), and various vegetables and herbs. The dish is known for its rustic and comforting flavors, making it a perfect winter comfort food.
The origins of cassoulet can be traced back to the 14th century, where it was first mentioned in documents from the town of Castelnaudary. It was initially a peasant dish, made with affordable ingredients like white beans and preserved meats, which were slow-cooked in a casserole dish. Over time, the recipe evolved and gained popularity, becoming a beloved specialty of the region.
- Preheat your oven to 325°F (165°C).
- Season the duck legs with salt and pepper.
- In a large oven-safe pot or Dutch oven, heat oil over medium-high heat.
- Add the seasoned duck legs and cook until browned on all sides.
- Remove the duck legs from the pot and set them aside for later.
- In the same pot, add the diced bacon and cook until crispy.
- Add the diced onions, carrots, and garlic to the pot and sauté until softened.
- Stir in the tomato paste and cook for an additional 2 minutes.
- Pour in the chicken broth and white wine.
- Add the bay leaves, thyme, and parsley.
- Bring the mixture to a simmer.
- Return the browned duck legs to the pot.
- Cover the pot with a lid and transfer it to the preheated oven.
- Cook for about 2 hours or until the duck legs are tender.
- In a separate pan, melt the butter over medium heat.
- Add the breadcrumbs and cook until golden brown.
- Remove from heat and set aside.
- Once the duck legs are cooked, remove them from the pot and set aside.
- Skim any excess fat off the top of the cooking liquid.
- Discard the bay leaves and thyme sprigs.
- Squeeze the garlic cloves from their skins into the cooking liquid.
- Use a fork to mash the garlic and incorporate it into the liquid.
- Return the duck legs to the pot and stir well.
- Preheat the broiler in your oven.
- Transfer the cassoulet to a broiler-safe dish or leave it in the pot if it is broiler-safe.
- Sprinkle the breadcrumb mixture evenly over the top.
- Place the cassoulet under the broiler until the breadcrumbs are crispy and golden.
- Remove from the oven and let it cool for a few minutes.
- Serve hot and enjoy!
|Nutrient||Per 100g||Per Serving|
|White beans||1 pound|
|Celery||1 rib, chopped|
|Garlic cloves||3, minced|
|Tomato paste||2 tablespoons|
|Chicken stock||2 cups|
|Parsley||2 sprigs, chopped|
|Bread crumbs||1 cup|
|Black pepper||To taste|
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