Recipe - Cassoulet

1 pound White navy beans
1 small Duck; cut into 8 serving
pieces
One half pound Cubed pork stew meat
One half pound Cubed lamb stew meat
2 md Onions; minced
One fourth pound Slab of bacon; cut into
3/4inch cubes
2 tablespoon Minced garlic
4 cup Water
One half pound Spicy pork sausage; cut into
1/2inch pieces
Salt
Herb bag (tie all in
cheesecloth bag):
12 Black peppercorns
2 Sprigs thyme
4 Bay leaves
1 small Sprig rosemary

Place beans in cold water and soak overnight.

Next day, place duck pieces in heavy pot over medium heat and cook on both
sides to render some of fat, about 15 minutes total. Remove duck and set
aside.

Increase heat to high and add pork. Cook, stirring, until well browned.
Remove pork from pot and set aside. Repeat with lamb cubes. Remove and set
aside.

Pour off and discard fat, leaving about 3 tablespoons in pot. Lower heat
to medium. Add onions and cook, stirring, until onions are softened, about
7 minutes. Drain beans and add to pot along with bacon, garlic and herb
bag. Return duck, pork and lamb to pot. Pour in 4 cups water.

Cover and bake in oven at 300 degrees 2 hours. Add sausage and salt to
taste. Cover; bake 1 hour longer. Remove herb bag before serving. Makes 8
to
10 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

SOAK BEANS OVERNIGHT

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