Ingredients with Measurements:
- 4 duck legs
- 1 onion, diced
- 4 garlic cloves, minced
- 2 cups white beans, soaked overnight
- 4 cups chicken stock
- 1 cup red wine
- 1 cup mushrooms, sliced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot
- Cheesecloth and kitchen twine
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season duck legs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Add duck legs and cook until browned on all sides, about 10 minutes. Remove duck legs and set aside.
3. In the same pot, add onion and garlic. Cook until softened, about 5 minutes.
4. Add tomato paste, thyme, and rosemary. Cook for 2 minutes.
5. Add chicken stock, red wine, and soaked white beans. Bring to a boil.
6. Wrap mushrooms in cheesecloth and tie with kitchen twine. Add to the pot.
7. Return duck legs to the pot, making sure they are submerged in the liquid.
8. Cover the pot and transfer to the oven. Bake for 2 hours.
9. Remove from the oven and discard the cheesecloth with mushrooms.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 620
Fat: 28g
Carbohydrates: 43g
Protein: 44g
Sodium: 870mg
Fiber: 12g
Sugar: 5g
Substitutions for ingredients:
- Chicken legs can be substituted for duck legs.
- Cannellini beans can be substituted for white beans.
- Beef stock can be substituted for chicken stock.
- Portobello mushrooms can be substituted for sliced mushrooms.
Variations:
- Add bacon or sausage for extra flavor.
- Use different herbs such as bay leaves or parsley.
- Add diced carrots or celery for extra vegetables.
Tips and tricks:
- Soak beans overnight to reduce cooking time.
- Brown duck legs well to develop flavor.
- Use a Dutch oven or oven-safe pot for even cooking.
- Wrap mushrooms in cheesecloth to prevent them from breaking apart in the cassoulet.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cassoulet for up to 3 months.
Reheating instructions:
- Reheat cassoulet in the oven at 350°F for 20-30 minutes or until heated through.
- Alternatively, reheat in the microwave for 2-3 minutes.
Presentation ideas:
- Serve cassoulet in individual bowls.
- Garnish with fresh herbs such as parsley or thyme.
Pairings:
- Serve with a crusty baguette for dipping.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the cassoulet is too dry, add more chicken stock or water.
- If the cassoulet is too soupy, remove the lid and bake for an additional 15-20 minutes.
Food safety advice:
- Make sure to cook the duck legs to an internal temperature of 165°F.
- Store leftovers in the refrigerator or freezer promptly.
Food history:
- Cassoulet is a traditional French dish originating from the region of Languedoc. It typically consists of white beans, meat, and vegetables cooked in a rich broth.
Flavor profiles:
- The duck legs add a rich, gamey flavor to the dish. The white beans and mushrooms provide earthy notes, while the red wine and tomato paste add acidity.
Serving suggestions:
- Serve cassoulet as a main course for a hearty dinner.
- Pair with a glass of red wine such as a Bordeaux or Côtes du Rhône.
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Region: French