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January 2019

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Cassoulet Recipe

Cassoulet recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cassoulet recipe  PDF


1 lb White navy beans
1 sm Duck
cut into 8 serving pieces 1/2 lb Pork stew meat
1/2 lb Lamb stew meat
2 md Onions diced
1/4 lb Slab of bacon
cut into 3/4 in cubes 2 tb Minced garlic
1/2 lb Spicy pork sausage
4 c Water
Salt as desired SPICED TIED IN CHEESECLOTH 12 Black peppercorns
2 Sprigs thyme
4 Bay leaves
1 sm Sprig rosemary
PLACE THE BEANS IN COLD WATER and soak overnight. The ne t day, place a heavy pot on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot. Lower heat to medium and add the onions. Cook, stirring, until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add 4 cups water, cover and place in the oven for 2 hours. Add the sausages and salt as desired. Replace in the oven another hour. Remove herbs in cheesecloth. When it's time to serve dinner, place the casserole on the table.

Cassoulet recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
624 people have voted
Last Reviewed on 2019-01-18



Friday, Jan 18 2019 Download & Print Cassoulet recipe  PDF   Lamb recipes RSS   New

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