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Cassoulet (lamb and duck)


20 minutes


2 h 20


4 to 6

Cassoulet (lamb and duck)
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875 ml (3 1/3 cups) white kidney beans
450 g (1 lb.) lamb, cubed
4 thick slices of bacon, minced
4 Toulouse sausages, cut in half
1 pork shank, cut in half
4 small confit duck drumsticks
2 onions, chopped
3 garlic cloves, minced

3 celery stalks, diced
3 carrots, diced
1 laurel leaf
1 pinch dried thyme
Water or chicken stock in sufficient quantities
30 ml (2 tbsp.) tomato paste
Salt and pepper to taste


  1. In a pot, cover the beans in cold water, then bring to a boil.
  2. Let simmer 10 minutes, then remove from heat. Let bean and water mixture cool.
  3. Strain and set aside.
  4. In a pot with a thick bottom, brown the cubes of lamb with the bacon and sausage over high heat. Set aside.
  5. In the same pot, brown pork over high heat.
  6. Add lamb, bacon, sausages, beans, vegetables, laurel and thyme.
  7. Blend tomato paste in water, and use to cover the combined ingredients.
  8. Bring to a boil, then let simmer over low heat for 1.5 to 2 hours, or until the beans are extremely tender.
  9. After 1 hour of cooking, add confit duck drumsticks.
  10. Remove pork shank, debone and trim fat. Discard the bone, skin and fat. Put meat back into the pot.
  11. Season to taste and serve immediately.


If you prefer, you can use canned white beans. Simply add 4 cans to the other ingredients when 30-45 of cook time remain.  It is not necessary to boil canned beans first. Just be sure to rinse them well.

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