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Spring Cassoulet with Fava Beans
Cassoulet Printanier aux Fèves Fraîches

Serves: 4 : 4

Blanch the fava beans in salted water for 2 minutes, drain and remove their outer skin. Set aside. In a large pot, over medium-high heat, melt 3 Tbsp of duck fat and brown the cubes of lamb. Turn the heat down to medium. Add the garlic cloves, the green onions, and leeks and sweat for 1 minute; add the carrots and bouquet garni and cook for 10 minutes, covered. Add the fava beans, season to taste and stir well so that the beans are well coated with duck fat. Add 1/4 cup of water and simmer 15 minutes, covered. Meanwhile, warm up the confit (in a skillet or in the oven) and cook the sausage in a skillet with 1 Tbsp of duck fat over medium heat. When the vegetables and lamb are cooked, transfer them to a deep serving dish, arrange the confit and slices of sausage on top and sprinkle with the parsley. Serve hot.

Recipe Contributed By

Recipe Category: Other

3/4 lb shelled fava beans
2 links of Toulouse sausage Available Online
4 legs of duck confit Available Online
Salt and pepper
1 bouquet garni
2 medium carrots, peeled and cut in 1inch pieces
2 small leeks, white and tender green part only, sliced
1 bunch of green onions, bulb and white part only
8 garlic cloves, unpeeled
1 lb cubed lamb shoulder
4 Tbsp duck or goose fat Available Online
1 Tbsp chopped Italian parsley

Items Available For This Recipe