Cassoulet

Cooks In Cook & Hold Ovens

This French stew is sure to please anyone looking for a hearty meal.  

Ingredients

Duck Thighs
Pork Sausage
Dry Canelloni Beans
Chopped Onion
Shredded Carrot
Garlic
Diced Celery
Chicken Stock
White Wine
Thyme
Bay Leaves
Salt & Pepper
Bread Crumbs 

Preparation

Soak Canelloni Beans overnight in water
In a large pot, saute onion. When sweated down, add the shredded carrot and garlic
Once these ingredients have started to cook down, add in the celery, beans, bay leaves, thyme and white wine and reduce
Add in chicken stock
Once simmering, add duck thighs
Cover the pot to roast. Cook in Alto-Shaam Cook & Hold at 300°F for 2.5 hours
Remove from oven, and add in sausages and top with breadcrumbs
Put uncovered pot back into the oven at 325°F for another hour 

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