Lentil Cassoulet
Ингредиенты
- 3/4 oz (20 g) dried porcini (or other mushrooms)
- 1/2 cup (125 ml) white wine, warmed
- 3 duck confit legs
- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) bacon, cut into small pieces
- 1 large onion, cut into thin wedges
- 2 garlic cloves, finely chopped
- 2 celery stalks, sliced
- 10 oz (280 g) garlic sausage or Kielbassa, sliced
- 2 cups (430 g) dried Du Puy green lentils
- 4 cups (1 litre) chicken broth
- 1 cup (30 g) watercress leaves
- 1 garlic clove, finely chopped
- 2 tbsp (30 ml) olive oil
- 1/2 cup (65 g) breadcrumbs
- 1/2 cup (15 g) watercress, chopped
- Salt and pepper
Инструкция
- In a bowl, soak the mushrooms in the warmed wine for 20 minutes. Drain. Set aside the mushrooms and wine separately.
- Meanwhile, in a large pot, brown the duck legs, skin side down, in the oil. Remove and set aside on a plate. In the same pan, brown the bacon and onion in the rendered duck fat. Add the mushrooms, celery and sausage and cook for 2 minutes over high heat. Add the lentils and mix thoroughly.
- Add the broth and reserved wine. Bring to a boil. Return the duck legs to the pot, cover and simmer for 30 minutes or until the lentils are tender. Add the watercress and adjust the seasoning.
