Rating: 3.55 stars
29 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 0
  • 29 Ratings

This delicious recipe is courtesy of Ariane Daguin.

The Martha Stewart Show, January Winter 2007, The Martha Stewart Show, January 2007

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a large bowl; cover with water and let soak overnight.

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  • Drain beans and place in a large earthenware casserole or enameled cast-iron Dutch oven along with ventreche, garlic, 1 onion, and carrot. Wrap parsley, celery leaves, thyme, bay leaf, cloves, and peppercorns in a piece of cheesecloth and tie to form a bouquet garni. Place bouquet garni into the casserole and cover with 10 cups water.

  • Place casserole over high heat and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until beans are just tender, about 1 hour. Drain, discarding onion and bouquet garni, and return to casserole. Add remaining onion, duck legs, and tomatoes. In a medium bowl, stir together demi-glace with 4 cups water, and add to casserole. Season with salt and pepper and place casserole over medium-high heat; bring to a boil. Reduce heat to a simmer, and cook until duck legs are tender when pierced with a fork, about 15 minutes.

  • Drain mixture into a colander set over a bowl; reserve cooking liquid. Cut ventreche into 1/2-inch square pieces; set aside. Cut each duck leg in half at the joint; set aside.

  • Preheat oven to 325 degrees. Season beans with 1 teaspoon salt and pepper. Place half of the beans in the casserole. Add ventreche, duck legs, duck, and garlic sausages; cover with remaining beans. Pour reserved cooking liquid over top and drizzle with duck fat. Cover, and bake until heated through and bubbling, about 2 hours. Cassoulet may be cooled and refrigerated at this point for up to 3 days. Bring to room temperature before proceeding.

  • Increase temperature to 400 degrees. Uncover casserole, and bake until top is browned, about 20 minutes.

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Reviews

29 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 0