Duck Confit Cassoulet
6 Duck Confit legs
4 to 6 Sicilian or Spicy Italian sausage
3 carrots
3 stalks celery
½ onion
Thyme & bay leaves
Cassoulet beans (soaked)
Chardonnay ½ bottle
32 oz. chicken broth Plus one extra can if mixture gets dry
Sauté sausage
Remove from pan
Add carrots, celery and onion cook until they turn translucent add wine, thyme, bay leaf
Reduce by half
Add chicken broth, heat up
Add beans, let heat up
Then add sausage and duck back in
Cover and put in oven at 350 for 30 minutes drop to 300 until beans are tender
About 2 ½ hours