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Cassole of Brome Lake Duck Confit and Orange Duck and Pork Sausage https://www.metro.ca/userfiles/image/recipes/cassole-canard-confit-saucisse-orange-5636.jpg PT5H00M PT1H40M PT7H00M
Soak beans in cold water for at least 5 hours. Rinse, drain and set aside. In a large casserole, brown onion and bacon in oil for 3 minutes. Add beans, tomatoes, scapes and saffron. Pour in ¾ of the broth or water. Cook, uncovered, over medium heat for 1 hour and 20 minutes. Preheat oven to 350°F (180°C). Add prunes and sprinkle with fleur de sel and Espelette pepper. Split sausages in two and add along with duck legs confit. Add remaining liquid. Cover and bake for 40 - 45 minutes. At the very end, season with remaining Espelette pepper and salt to taste. Remove from heat and let rest 20 minutes. Portion out into small individual glazed earthenware or enamelled cast iron pots, laying duck legs confit and sausages on a bed of beans and vegetables. Top with breadcrumbs and brown under the broiler for 2 minutes. Serve. Cassole is the Issel clay pot formerly used in the Southwest of France which gave its name to the renowned cassoulet served in that region. Dry beans can be replaced by canned flageolets, white beans or lentils which go into the casserole with everything else and directly into the oven for 30 minutes. Cooking times vary depending on the type of beans used. Add liquid as needed. Cooked meats are added 30 minutes before the end.
4
7 oz (210 g) dry lingot or tarbais beans 3 Tbsp. (45 mL) extra virgin olive oil 1 onion, sliced very thin 2 of bacon, in thin strips 2 tomatoes, diced 2 Tbsp. (30 mL) garlic scapes 12 saffron threads 6 cups (1 1/2 L) chicken broth or water 8 pitted prunes fleur de sel to taste 1/2 tsp. (2 mL) Espelette pepper 2 orange duck and pork sausages 4 duck legs confit 3 Tbsp. (45 mL) plain breadcrumbs
Cassole of Brome Lake Duck Confit and Orange Duck and Pork Sausage

Cassole of Brome Lake Duck Confit and Orange Duck and Pork Sausage

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  • Lactose-free
4
servings
5:00
Preparation
1:40
COOKING
7:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 7 oz
    (210 g)
    dry lingot or tarbais beans
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  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 1
    onion, sliced very thin
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  • 2
    of bacon, in thin strips
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  • 2
    tomatoes, diced
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    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

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    3.28/kg

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  • 2 Tbsp.
    (30 mL)
    garlic scapes
  • 12
    saffron threads
  • 6 cups
    (1 1/2 L)
    chicken broth or water
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    398 ml, 66 g - 1 kg SELECTED VARIETIES

  • 8
    pitted prunes

  • fleur de sel to taste
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  • 1/2 tsp.
    (2 mL)
    Espelette pepper
  • 2
    orange duck and pork sausages
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    375 g

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    OLYMEL ALL BEEF WIENERS

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    450 g SELECTED VARIETIES

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    SAVE UP TO $3.00
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    375 - 500 g SELECTED VARIETIES

    SELECTION CHICKEN WIENERS

    SELECTION CHICKEN WIENERS

    2 for $3.00

    450 g

    FRESH STORE MADE STUFFED PEPPERS OR MUSHROOMS

    FRESH STORE MADE STUFFED PEPPERS OR MUSHROOMS

    $4.99 /lb

    SELECTED VARIETIES 11.00/kg

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    SCHNEIDERS OKTOBERFEST SAUSAGES OR MINI-SIZZLERS

    2 for $7.00

    FROZEN, 375 g

    OLYMEL WIENERS

    OLYMEL WIENERS

    2 for $5.00

    REGULAR, 450 g

    FRESH STORE MADE STUFFED ZUCCHINI

    FRESH STORE MADE STUFFED ZUCCHINI

    $4.99 /lb

    11.00/kg

  • 4
    duck legs confit
  • 3 Tbsp.
    (45 mL)
    plain breadcrumbs
Imprimer ma sélection

Preparation

Soak beans in cold water for at least 5 hours. Rinse, drain and set aside.

In a large casserole, brown onion and bacon in oil for 3 minutes.

Add beans, tomatoes, scapes and saffron.

Pour in ¾ of the broth or water.

Cook, uncovered, over medium heat for 1 hour and 20 minutes.

Preheat oven to 350°F (180°C).

Add prunes and sprinkle with fleur de sel and Espelette pepper.

Split sausages in two and add along with duck legs confit.

Add remaining liquid.

Cover and bake for 40 - 45 minutes.

At the very end, season with remaining Espelette pepper and salt to taste.

Remove from heat and let rest 20 minutes.

Portion out into small individual glazed earthenware or enamelled cast iron pots, laying duck legs confit and sausages on a bed of beans and vegetables.

Top with breadcrumbs and brown under the broiler for 2 minutes.

Serve.

Cassole is the Issel clay pot formerly used in the Southwest of France which gave its name to the renowned cassoulet served in that region.

Dry beans can be replaced by canned flageolets, white beans or lentils which go into the casserole with everything else and directly into the oven for 30 minutes. Cooking times vary depending on the type of beans used. Add liquid as needed. Cooked meats are added 30 minutes before the end.

Source : Canards du Lac Brome

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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