Cassoulet for 10

Name: Cassoulet for 10
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 10
Cuisine: French
Ingredients: 2 cup Bread Crumbs (2 cups soft bread crumbs); 1 ½ cup Carrot (1 1/2 cups diced carrots); 3 cup Chicken Broth (3 cups chicken broth); 2 pieces Duck Leg (2 legs duck confit); 3 cloves Garlic (3 cloves cloves garlic, pressed); 1 tsp Black Pepper (1 teaspoon fresh ground pepper); 4 cup Lamb Stew Meat (4 cups lamb cubes); 2 pieces Yellow Onion (2 medium onions, finely chopped); 2 tbsp Parsley (2 tablespoons chopped parsley); 1 sprig Fresh rosemary (1 sprig of rosemary); 0 pieces Table Salt (Salt to taste); ½ cup Salt Pork (1/2 cup diced salt pork); 450 g Vine Ripened Tomato (1 pound (450 g) ripe tomatoes); 1 lb White Beans (1 pound dried white beans)

260 minFrench

Servings10

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Dairy Free

Steps

1Rinse beans.
2Add water to cover. Bring to boil. Boil 2 minutes.
3Remove from heat, cover and let stand 1 hour.
4Add salt, bring to boil again and simmer 1-1/2 hours until tender.Fry salt pork over low heat until golden.
5Add lamb cubes and brown.
6Add onions, carrots, tomatoes, garlic, parsley, rosemary, pepper, curry powder and chicken broth.
7Add duck confit. Bring to a boil, then simmer 30 minutes.
8Drain beans.
9Place in oven proof pot or deep pan.
10Pour meat and broth over beans.
11Bake covered at 350 degrees for 30 minutes. Then uncovered for 1 hour. Top with crumbs and bake until crumbs are golden.
12Serves 10.