Wild Cuisine: How to make Cassoulet de Canard (Duck leg Cassoulet)

duck confit

🥗Healthier: chicken thighs

💰Cheaper: canned duck

Chicken thighs are leaner and more affordable.

pork sausage

🥗Healthier: turkey sausage

💰Cheaper: beef sausage

Turkey sausage is lower in fat.

white beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper.

pork shoulder

🥗Healthier: lean beef

💰Cheaper: pork loin

Lean beef offers a healthier fat profile.

Debone the duck legs by pushing fingers to expose the joint, cutting at a 45-degree angle along the breast meat, and pushing the leg out of its socket.

Remove excess fat from the duck legs, keeping some for flavor.

Smash garlic cloves and leave them whole.

Cut double smoked bacon into 1-inch pieces.

Season duck legs with kosher salt and black pepper on both sides.

Heat a 12-inch cast iron pan on medium-high heat and add about 1 tablespoon of oil.

Sear duck legs skin side down for about 1-2 minutes until golden brown, then flip and sear the other side until golden brown.

Pour off excess fat from the pan after searing the duck.

Add bacon and garlic to the pan and sweat until the fat renders out without crisping.

Add pearl white onions and cook for about 3 minutes until slightly soft and browned.

Pour in white wine and stock (chicken, turkey, or duck stock), season with black pepper, and add bay leaves, tomatoes, and thyme.

Let the mixture come to a simmer.

In an earthenware dish, layer the seared duck legs, cooked navy beans, and the simmering stock.

Sprinkle parsley on top for freshness.

Cover the dish and place it in a 300-degree oven for around 3 hours, checking for tenderness of the meat.

After 3 hours, check that the meat is falling off the bone and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary