Title: Duckling Cassoulet
Categories: Poultry Main
Yield: 6 Servings

230	g	Dried beans; Navy, Great Northern or Red Kidney
3	c	Water
1	tb	Oil
1	c	Onion; peeled & cut 1/2 pieces
3/4	c	Carrot; peeled, cut into 1/2 pieces
2	c	Leek; split, washed, trimmed & cut into 1/2 pieces
1	cl	Garlic; minced
8		White Peking skinless duckling legs
4	c	Cold water
1 1/4	ts	Salt
1		Bay leaf
1/2	ts	Herb de Provence; (dry rose- mary,thyme,marjoran,fennel
1/4	ts	Tabasco sauce
1	ts	Vinegar

[ I wonder what exactly he means by "cut into 1/2 pieces" ]

Soak the beans in water overnight.

Heat a 4.5 litre pot, adding the oil. Saute the onions, then add the carrots, leek and garlic, and saute together again. Add the duckling legs and brown them on all sides.

Drain the beans and add them to the pot. Add the water, salt, bay leaf, and Herbs de Provence. Bring to the boil, cover, and reduce heat to simmer.Check the legs after 30 minutes. If the knife comes out of them easily, pull them out and put to one side.

Continue to simmer the beans and vegetables for another 30 minutes. The beans should be tender, but not mushy.

Pull the meat from the cooled duckling legs and cut coarsely (1 1/2 to 2 cups of meat), and add the meat to the beans and vegetables. cook for another 20 minutes. Add the Tabasco sauce and vinegar.

The beans should be soft and tender and the mixture should be soupy but not overly liquid. If the dish is too watery, boil uncovered for 15-20 minutes. if the dish is too thick, add a few tablespoons of water.

SERVING SUGGESTION: serve with crusty bread.

Ian Parmenter, "Consuming Passions" in association with Australian Broadcasting Corporation. Typed, but not tested, by Greg Mayman, March 1998 From: Greg Mayman Date: 20 Mar 98

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