Cassoulet by Mary’s Making

pork shoulder, salt pork, duck confit, carrots, onion, celery, garlic, tomato paste, salt and pepper, parsley, thyme or dried thyme, bay leaf, chicken stock, white beans, all purpose flour, italian seasoned bread crumbs

Category:

– 1 – 1.5 lbs pork shoulder, trimmed and cubed
– 12 oz salt pork, cubed
– 2 T duck confit
– 3 carrots, diced
– 1 onion, diced
– 2 celery stalks, diced
– 4-5 cloves garlic, minced
– 1 T tomato paste
– salt & pepper (about 1 t of each)
– 1 T fresh parsley, chopped or (2 t dry)
– 3-5 sprigs fresh thyme or (1 t dry)
– 1-2 bay leaves
– 4 cups chicken stock
– 2 (15 oz) cans white beans
– 1/2 cup all-purpose flour
– 2 cups italian seasoned bread crumbs

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