ESTOUFFAT WITH DUCK SAUSAGE

Estouffat With Duck Sausage image

Provided by Florence Fabricant

Categories dinner, casseroles, one pot, main course

Time 2h15m

Yield Four servings

Number Of Ingredients 9

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Ingredients

1/2 pound dried navy beans or Great Northern beans
1/4 pound salt pork or smoked bacon, diced, or 1/4 cup duck fat
1 1/2 pounds duck sausage
2 medium onions, chopped
1 large carrot, chopped
2 cloves garlic, crushed
1 1/2 cups crushed tomatoes
1 bouquet garni
Salt and freshly ground black pepper to taste

Steps:

Place beans in bowl, cover with water to a depth of 2 inches and allow to soak at least 4 hours or overnight. Drain and rinse beans.
Preheat oven to 300 degrees.
In a heavy casserole slowly saute the salt pork or bacon until it is golden. Or heat the duck fat. Add duck sausage and saute until lightly browned. Remove duck sausage from the pan. Add onions and carrot to the pan and saute until onions are golden. Stir in the garlic.
Add tomatoes, return beans to casserole and add bouquet garni. Add two cups water and several generous grindings of black pepper. Add two cups boiling water. Slice duck sausage into chunks 1 inch thick and add it.
Cover casserole and place in oven. Bake for 2 hours. Remove bouquet garni, season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 23 grams, Carbohydrate 50 grams, Fat 38 grams, Fiber 12 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1956 milligrams, Sugar 9 grams, TransFat 1 gram