CASSOULET A LA MINUTE

Cassoulet a la Minute image

Provided by Pierre Franey

Time 1h30m

Yield 10 - 12 servings

Number Of Ingredients 15

Ingredients

1 duck, 4 1/2 to 5 pounds
1/2 pound lean pork, preferably loin
1/2 pound lean loin of lamb
1 pound kielbasa (Polish sausage)
2 cups finely chopped onion, about 1 pound
3 teaspoons finely minced garlic
4 cups crushed, chopped, canned imported tomatoes
6 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
Salt to taste if desired
Freshly ground pepper to taste
1/2 cup dry white wine
6 cups canned white kidney beans (cannelini)
3 tablespoons fine fresh bread crumbs
2 tablespoons melted butter

Steps:

Preheat the oven to 400 degrees.
Cut, or have the duck cut, into serving pieces. Prepare it further by cutting away the meat from the breast bone. Cut away peripheral fat surrounding the thighs, legs and breast. Reserve enough of the fat to produce two tablespoons when finely chopped and discard the rest. Cut the boneless breast meat into 1 1/2-inch pieces. Cut the thigh into four pieces. Cut the leg crosswise into 1 1/2-inch lengths.
Cut the pork and lamb into one-inch cubes.
Add the chopped fat to a large, heavy skillet and cook until rendered.
Meanwhile, cut half of the sausage on the diagonal into slices measuring about 1/3-inch thick. Cut the remaining sausage into round slices of about the same thickness. Set aside.
Add the cubed duck, pork and lamb to the skillet. Cook over high heat, stirring from the bottom, until the fat is rendered from the duck pieces. Cover and cook about 12 minutes.
Spoon two tablespoons of this rendered fat into a separate skillet and add the onion and two teaspoons of the garlic. Cook, stirring, until wilted. Cook about five minutes and add the tomatoes, half of the thyme, one bay leaf, salt and pepper. Continue cooking about 10 minutes and add the beans. Add the round slices of sausage to this mixture and continue cooking 15 minutes.
Meanwhile, when the meats have cooked for about 12 minutes, reduce the heat and add the remaining garlic, thyme and bay leaf; stir. Add the wine and stir the bottom to dissolve the brown particles that cling to the pan. Reduce the heat, cover closely and continue cooking 20 minutes.
Add the bean mixture to the meat mixture and stir to blend.
Pour the cassoulet into a heat-proof baking dish (a dish measuring about 15 by 10 by 3 inches is ideal). Cover the cassoulet with a layer of diagonal sausage slices. Sprinkle with bread crumbs and melted butter.
Place in the oven and bake 10 minutes or until ready to serve.

Nutrition Facts : @context http, Calories 889, UnsaturatedFat 41 grams, Carbohydrate 27 grams, Fat 70 grams, Fiber 7 grams, Protein 35 grams, SaturatedFat 25 grams, Sodium 1108 milligrams, Sugar 6 grams, TransFat 0 grams