Name: Ricardo’s 1998 Ice Storm Cassoulet
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 can 19 oz (540 ml) white beans, rinsed and drained; 1 can 14 oz (398 ml) baked beans with tomato or molasses, rinsed and drained; 1 can 14 oz (398 ml) diced tomatoes; 1/4 lb (115 g) dry sausage of your choice, diced; 1 carrot, peeled and diced; 4 duck legs confit; Toasted dry bread, broken into pieces; Salt and pepper

Ingredients

- 1 can 19 oz (540 ml) white beans, rinsed and drained
- 1 can 14 oz (398 ml) baked beans with tomato or molasses, rinsed and drained
- 1 can 14 oz (398 ml) diced tomatoes
- 1/4 lb (115 g) dry sausage of your choice, diced
- 1 carrot, peeled and diced
- 4 duck legs confit
- Toasted dry bread, broken into pieces
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- In a large baking dish, combine the beans, baked beans, tomatoes, sausage, and carrot. Season with salt and pepper. Top with the duck legs and sprinkle with the dry bread. Bake for about 40 minutes, uncovered.

Ricardo’s 1998 Ice Storm Cassoulet

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Ingredients

Preparation

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