A Cassoulet of Lentils, Duck, Lamb and Sausage

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The accepted mentation of cassoulet is made with beans; this 1 uses lentils and has an Indian spirit profile.

The occurrence of this crockery depends connected the prime of the cardinal ingredients: Duck confit, which is duck limb braised successful fat, is casual capable to marque yourself; spot related recipe. But fantabulous preserved versions are disposable astatine gourmet stores and connected Web sites (www.dartagnan.com). Use ultra-rich, preferably homemade stocks and a high-quality marque of Indian simmer sauce, specified arsenic Rasika's Kashmiri condiment (available astatine Rasika Restaurant and the Bombay Club for $5 and astatine immoderate Giants and Whole Foods Markets for $6.50 for a 16-ounce jar). Use lone the champion caller ail sausage, disposable locally astatine www.simply-sausage.com (the French state sausage made with Duroc pork) oregon www.stachowskibrand.com (the Polish kielbasa). Organic, grass-fed limb of lamb came from Lava Lake Lamb successful Hailey, Idaho (www.lavalakelamb.com).

The lentils with the cooked lamb and sausage tin beryllium assembled successful a casserole the time before. On the time you volition serve, bring the casserole's contents to country somesthesia and bake, covered, for 30 minutes oregon until heated each the mode through. Add banal if the lentils look dry.While the casserole is reheating, crisp and vigor the duck legs arsenic the look indicates.

From Real Entertaining columnist David Hagedorn.

Ingredients

For the lamb

1 1/4 pounds lamb leg, trimmed of each abdominous and chopped into 2-inch chunks
1 spoon kosher salt
1/2 spoon freshly crushed achromatic pepper
3 tablespoons rootlike oil
1 cupful adust reddish wine
1 tablespoonful curry powder
4 cups chicken, veal oregon beef banal oregon broth, positive 2 cups chickenhearted banal (see headnote)

For the sausage

12 ounces caller ail sausage (see headnote)
1 1/2 cups water

For the lentils

3 cups greenish lentils (French du Puy lentils), rinsed and picked implicit to region detritus
1 bay leaf
4 mean cloves garlic, crushed
1/2 tiny onion, chopped (1/2 cup)
2 ribs celery, chopped into 1/2-inch dice (1/2 cup)
2 tiny carrots, peeled and chopped into 1/2-inch dice
1 16-ounce jar Indian simmer sauce, specified arsenic Rasika's Kashmiri Sauce
Salt
Freshly crushed achromatic pepper

To assemble

6 store-bought oregon homemade confited duck legs (see related recipe)
2 tablespoons rootlike oil
Leaves from 1/4 clump flat-leaf parsley, finely chopped, for garnish

Nutritional Facts

Per serving

Calories
1118
Fat
48 g
Saturated Fat
13 g
Carbohydrates
79 g
Sodium
2436 mg
Cholesterol
195 mg
Protein
81 g
Fiber
31 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn.

Published December 22, 2009

Updated March 13, 2026