Richard Arnoldi: Cassoulet Recipe 10/26/12

2:02 PM, Nov 2, 2012   |    comments
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½ cup diced onion
½ cup diced carrot
½ cup diced celery
1 tbsp chopped garlic
½ cup diced tomato
½ cup diced squash
½ cup diced bacon
½ cup sliced duck sausage
½ cup shredded duck confit
4 cups chicken stock
1 cup demi glace
10 sprigs of thyme
3 bay leafs
2 cups cannellini beans




Render the bacon until it is golden brown and add the carrots, onions, celery, sausage and garlic. Sweat the vegetables until the onions are translucent and add the beans, tomatoes, herbs and chicken stock. Simmer until the beans are tender, and add the duck confit, squash, and demi glace. Reduce until the liquid is thickened and remove the thyme and bay leafs.

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