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Confit Of Duck Breast And Sausage Cassoulet

Make Confit Of Duck Breast And Sausage Cassoulet at home with Dried Great Northern Beans, Boned Duck Breast Halves, Salt, Sugar, and Thick Sliced Bacon. About 6 hr from start to finish for 8. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 4
• 2 tbsp
• 2 tbsp
• 1/4 lb
• 2
• 5 clove
• 3 cup
• 3/4 cup
• 1
• 1 tbsp
• 1/2 tsp
• 1

Method (preview)

1. 1

   Duck cracklings.

2. 2

   Chop reserved duck skin (see preceding) into 1/4-inch pieces.

3. 3

   In a 10- to 12-inch frying pan over medium-high heat, frequently stir skin until crisp and golden, 5 to 8 minutes.

4. 4

   With a slotted spoon, transfer to towels to drain.

5. 5

   Sprinkle with salt.

6. 6

   When cool, wrap airtight; chill up to 1 day.

7. 7

   NOTES: For best results, boil beans first in water until almost tender to bite; at mile-high or higher altitudes, it may take 2 or more hours for the beans to reach this texture.

8. 8

   However, you can cook the beans one day, then assemble the cassoulet and simmer in the slow-cooker the next.

9. 9

   "Sunset, October 2000"

10. 10

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra