Total	0.00$

Express cassoulet of confit and green kidney beans

Back to recipes

Ingredients

2 packages Brome Lake confit duck legs (280gr each)
1 package pepper and garlic (Toulouse style) Brome Lake duck sausage (4 per package)
2 – 14 ounce cans of green kidney beans with their juice
3 carrots diced small
1 large whole garlic clove or ½ onion diced small
1 teaspoon Brome Lake duck fat
1 large stick of celery diced small (optional)
Thyme, parsley, fine herbs or herbs of Provence, salt and pepper to taste

In oven, at 400 degrees, grill all 4 Brome Lake confit duck legs as indicated on package.
During that time, in a large pan at moderate heat, sautee carrots and celery for 2 to 3 minutes in Brome Lake duck fat.
Add garlic or onion and prolong cooking for another 2 to 3 minutes.
Add Elysée green kidney beans and their juice, simmer 1 minute and add herbs.
In a second pan, grill duck sausages for 4 minutes (cut in half).
Add grilled duck sausage to the green kidney bean mix.
Remove Brome Lake confit duck legs from oven and add to the green kidney bean mixture.
Simmer for 5 to 15 minutes and serve.