Eosinophilic Esophagitis Friendly Dutch Oven Cassoulet
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Learn more āIngredients
6 servings
- 4 oz pancetta, cut into Ā½-inch cubes
- 1 lb fresh garlic-herb pork sausage links (such as toulouse-style or mild italian)
- 2 duck confit legs (about 1 lb total)
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 1 cup dry white wine
- 3 cups low-sodium chicken broth
- 3 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 3 sprigs fresh thyme
- 2 bay leaves
- Ā½ tsp smoked paprika
- salt and pepper, to taste
For the crust
- 1 cup fresh breadcrumbs (from about 2 slices crusty bread)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp olive oil
Instructions
- 1
Heat a 7ā8 quart Dutch oven over medium heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 6ā8 minutes. Transfer the pancetta to a plate, leaving the rendered fat in the pot.
- 2
Increase the heat to medium-high. Add the sausage links and sear, turning once or twice, until browned on all sides, about 5ā6 minutes. Transfer to the plate with the pancetta. Add the duck confit legs skin-side down and sear until the skin is golden and crisp, about 4ā5 minutes. Transfer to the plate.
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