Three Can Cassoulet

I am sure there are thousands of people of French origin aghast at the very thought!  I know I have waited on you before.  Some talking of others of how they could possibly make a genuine cassoulet under three days. 

I love the history of this tasty dish.  I get that it might have taken some days to pull together back in the day.  Dictated as a peasants dish but ambrosia to the gastronome per Julie Child (rest her soul).  I'm thinking these days if you can find a good butcher, you are good as gold!  In that I did find an excellent butcher in Dittmer's gourmet meats and wursthaus located in Los Altos, CA. 

Please forgive me France.

Three Can Cassoulet
  • One smoked duck leg.
  • A pair of lamb merguez sausages.
  • One French Wine sausage.
  • One large can of roasted tomatoes.
  • One can of white beans, cannellini are nice.  Actually love adding two cans of beans to soak up all the richness of the duck.
  • One can of French beans.
  • Few cloves of garlic chopped.
  • Bay leave, thyme if you wish but not necessary.
  • Definitely some duck or goose fat if you can get a hold of some.
Brown your duck leg skin side down along with the sausages in a generous amount of duck or goose fat.  Olive oil or oil of choice if you cannot get a hold of duck fat.   Get the sausages pretty well close to being cooked.
Sautee your garlic in duck fat.  Add the contents of all the cans and mix well.  Pour into a casserole dish, your le creussete, whatever you have to bake in.   Top with the duck leg and sausages.  Cover and cook in the oven on 350 for an hour or so. 
This is delicious the first night but just amazing the next day!   Vive la France!!!!!


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