How to make cassoulet in an alto-shaam cook & hold oven

Free up a burner or oven by tender braising in an Alto-Shaam cook & hold oven

43
STEPS
INGREDIENTS

Soak beans overnight

Soak beans overnight

Saut\u00e9 the onion when sweated down addthe carrot

Sauté the onion when sweated down addthe carrot

And garlic

And garlic

Once this has started to cook down add the celery

Once this has started to cook down add the celery

Add beans Bay leaves, thyme and white wine then start to reduce

Add beans Bay leaves, thyme and white wine then start to reduce

Add stock

Add stock

Once simmering add duck

Once simmering add duck

Cover to roast. Cook at 300F (149C) for 2.5 hrs

I used the duck bones and made a stock at the same time

I used the duck bones and made a stock at the same time

Add sausages

Add sausages

Top with bread crumbs

Top with bread crumbs

Cook for one more hour at 325F (163C).

Cook for one more hour at 325F (163C).

  • Duck Thighs
  • Pork sausage
  • Dry cannelloni beans
  • Chopped onion
  • Shredded carrot
  • Garlic
  • Diced celery
  • Chicken storeck
  • White wine
  • Thyme
  • Bay leaves
  • Salt & pepper
  • Bread Crumbs
Menomonee Falls, WI
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