Mustard Free Dutch Oven Cassoulet

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

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Ingredients

6 servings

4 oz pancetta, cut into ½-inch cubes
Oscar Mayer Naturally Hardwood Smoked Bacon Oscar Mayer Fully Cooked Original Bacon Oscar Mayer Original Center Cut Bacon for a Low Carb Lifestyle Pack - 12 Oz Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Hormel Black Label Original Bacon 16 oz
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Chef's tip
Bacon is smokier than pancetta - use the same amount.
1 lb fresh garlic-herb pork sausage links (such as toulouse-style or mild italian)
Chef's tip
Match the recipe's sausage form. Turkey sausage is leaner than pork - add a little oil if the pan looks dry. If the product is raw, cook it to 165°F (74°C); if it's fully cooked, add it later and just heat it through.
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
½ 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 7–8 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 6–8 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 5–6 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 4–5 minutes. Transfer to the plate.

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