Casserole Cassoulet of Lamb, Duck & Sausage with White Beans

Cassoulet of Lamb, Duck & Sausage with White Beans

This recipe was featured on
"You're the Chef" episode #611.

OK, Might try it.OK, Might try it.

2.33 out of 5 (36 ratings)

Yield: Six portions


Step 1
  • 4 each duck or chicken legs, cut into two pieces
  • 3 lb. boneless lamb leg or shoulder
  • 1 lb. Polish or bratwurst sausage
  • as needed clarified butter
Step 2
  • 1 1/2 c. Spanish onions, large dice
  • 1 1/2 c. carrots, large dice
  • 1 1/2 c. celery, large dice
  • 1 c. canned tomatoes, large dice
  • 1/2 c. tomato juice, from the can
  • 1 c. dry white wine
  • 5 c. water or chicken bouillon
  • 1 lb. Navy beans, soaked in water overnight
  • 1/4 c. thyme, stripped, chopped
  • 1/4 c. marjoram, stripped, chopped
  • 1/4 c. parsley, chopped
  • 6 each bay leaves
  • to taste salt
  • to taste ground black pepper


Step 1 procedure:
  1. Over high heat in a heavy bottomed sauté or frying pan, sear the duck, pork/lamb, and sausage alternately until they are caramelized.
  2. Place the meats into a large roasting or baking pan.
Step 2 procedure:
  1. In the same pan you browned the meat in, sauté the vegetables until they are caramelized. Add the tomatoes, wine, and water, deglazing the pan by scraping all the loose particles from the bottom of the pan.
  2. Discard the water that the beans are soaking in.
  3. Add the herbs and beans and bring the liquid to a boil.
  4. Pour the beans and liquid over the meats, cover the pan tightly and bake for three hours or until the meat is fork tender and the beans have absorbed most of the liquid and are tender.
  5. Remove the meat from the pan, drain the liquid from the beans and vegetables and put it into a saucepan. Add two cups of the cooked bean and vegetable mixture to the liquid and purée, thickening the liquid into a sauce. Adjust the seasoning and pour back over the remaining beans and vegetables, stirring to combine.
  6. Slice the lamb, and lay it on the beans with the sausages and duck legs.

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