NOLA Duck Cassoulet
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Submitted by Guy D. Sockrider, CEC
10 # cannelloni beans
3 pigs feat
3 ham hocks
1 oz basil
1/2 oz thyme
1/2 oz sage
4 bay leaves
1/2 oz peppercorn
12 qts remoulage
2 # carrots, diced
2 # celery, diced
2 # onion, diced
8# Andouille, diced
Soak beans overnight and drain, add ham hocks, pig’s feet, remoulage and all vegetables, herbs and spices in a sachet, cook 3 hours at a simmer and remove from heat. Remove sachet, ham hocks and pig’s feet, and add
The last three vegetables and Andouille the last 10 minutes of cooking time.
To Order: Heat 8 ounces of Cassoulet topped with 3 ounces of French bread crumbs and one hot Confit of Duck Leg
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