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Recipe Reviews 1 review
Duck Cassoulet
I had roast duckling for New Year's eve, and I wanted to use the leftover duck. I chose this recipe as a base, but I used a dutch oven and cooked it 1 hr at 450 and then 4 hrs at 300. Also, I used the quick soak method for preparing the beans -- put them in boiling water, shut off heat & leave them an hour, or longer, like 2, till they double in size. I read a lot about cassoulet, which I'd never made before. Julia says the flavor of the liquid is the key. (Everything else, especially beans, absorbs it). So I used my duck carcass and two turkey thigh bones, plus carrots, celery & onion (studded w/ clove) to make a broth while the beans were soaking. My duck, when fat cut off etc, was only 5 oz, so I used 2 turkey thighs, skinned, boned, & cut up, to make up. I used Kielbasa. I'm not sure I like the extra spice, but my son did. Next time, rather than just slicing, I'd slice & half the slices, so the spicey bites were smaller. I realized half way through that I didn't have anything for salad, so I took out the very studded onion (odd, that) and replaced it with cut up celery, onion & 2 more carrots. I also increased to 2 tomatoes at end. I highly recommend making a broth of something & using it instead of water. You could use turkey, chicken, goose, duck, pheasant, or whatever. The important thing is to be sure the broth is good, since everything else takes on the flavor. Don't know how this would work in a slow cooker, but mine got done in about 7 hours, total.

12 users found this review helpful
Reviewed On: Jan. 2, 2010

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