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Learn how to make duck confit at home! Chef John Adler demonstrates this classic slow-cooking method by making duck legs to use in a hearty cassoulet. And if you don't want to spend 30-40 hours making this, we've got you covered with our Fireside Feast: https://cook.ba/3FtyshB | Blue Apron
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Cassoulet (White Bean, Duck Confit & Sausage Stew) Ingredients (Serves 6) 1 lb (450 g) dried white beans (Great Northern or cannellini) 8 cups (1.9 L) water (for soaking) For the stew 2 tbsp duck fat (or olive oil) 1 onion, diced 4 cloves garlic, minced 2 carrots, diced (optional but great) 2 tbsp tomato paste (optional) 4 cups (960 ml) chicken stock (or bean cooking liquid) 2 bay leaves 2 tsp fresh thyme (or 1 tsp dried) 1/2 tsp black pepper 1 tsp salt (plus more to taste) Meats 4 duck confit l
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Happy Thursday! Our Special this week: Cassoulet! Made with braised beans, duck confit and housemade duck sausage and topped with breadcrumbs! Available all week while supplies last, merci! #specialoftheweek #chefyves #thefrenchoven #sandiegobakery #scrippsranch | The French Oven
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