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Cassoulet (Lamb Stew)
1 lb White navy beans
1 sm Duck - cut into 8 serving pieces
1/2 lb Pork stew meat
1/2 lb Lamb stew meat
2 md Onions -- diced
1/4 lb Slab of bacon- cut into 3/4-in cubes
2 tb Minced garlic
1/2 lb Spicy pork sausage
4 c Water
Salt as desired
-----SPICED TIED IN CHEESECLOTH-----
12 Black peppercorns
2 Sprigs thyme
4 Bay leaves
1 sm Sprig rosemary
PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place
a heavy pot on the stove over medium heat and cook the duck pieces
on both sides to render some of the fat. This takes about 15 minutes
total. Remove the duck and set aside. Increase heat to high and add
the pork. Brown well, remove from the pot and set aside. Brown the
lamb. Remove and set aside.
Preheat oven to 300F. Pour off and discard most of the fat, leaving just about
3 tablespoons in the pot. Lower heat to medium and add the onions.
Cook, stirring, until onions soften, about 7 minutes. Add drained beans, bacon,
garlic and herbs and replace the duck, pork and lamb. Add 4 cups water, cover
and place in the oven for 2 hours. Add the sausages and salt as desired. Replace
in the oven another hour. Remove herbs in cheesecloth.
When it's time to serve dinner, place the casserole on the table.
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