Cassoulet with confit duck In a medium pot simmer the following...

Cassoulet with confit duck

In a medium pot simmer the following for ten minutes:
3 cups of rinsed canned white beans.
2 cups cooked lentils.
1.5 cup chicken stock.
1 cup vegetable stock.
1 cup veal glaze ot chicken stock.
1 piece orange peel.
1 dozen anchoies.

And ‘some’ of the following:
½ cup white wine.
1 or 2 tablespoons tomato paste.
2 bags bouquet garni.
1 or 2 teaspoons truffle paste.
1 or 2 teaspoons miso to taste.
light soy sauce.
worcestershire.
Couple splashes liquid smoke.

Serve with the following:
4 pieces of grilled canned duck confit
4 serving coarsely chopped parsley

traditional and original recipe from our recipe data base.

photo: www.duckduckgo.com
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