Lentil Cassoulet
Lentil Cassoulet
Rating: (1 rated)
  • 3/4 oz (20 g) dried porcini (or other mushrooms)
  • 1/2 cup (125 ml) white wine, warmed
  • 3 duck confit legs
  • 2 tbsp (30 ml) olive oil
  • 4 oz (115 g) bacon, cut into small pieces
  • 1 large onion, cut into thin wedges
  • 2 celery stalks, sliced
  • 10 oz (280 g) garlic sausage or Kielbassa, sliced
  • 2 cups (430 g) dried Du Puy green lentils
  • 4 cups (1 litre) chicken broth
  • 1 cup (30 g) watercress leaves
  • Preparation
  • In a bowl, soak the mushrooms in the warmed wine for 20 minutes. Drain. Set aside the mushrooms and wine separately.
  • Meanwhile, in a large pot, brown the duck legs, skin side down, in the oil. Remove and set aside on a plate. In the same pan, brown the bacon and onion in the rendered duck fat. Add the mushrooms, celery and sausage and cook for 2 minutes over high heat. Add the lentils and mix thoroughly.
  • Add the broth and reserved wine. Bring to a boil. Return the duck legs to the pot, cover and simmer for 30 minutes or until the lentils are tender. Add the watercress and adjust the seasoning.
  • Description
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