Lentil Cassoulet
Ingredients:
- 4 x Toulouse sausages
- 1/4 cup meaty salt pork
- 2 tablespoons olive oil
- 6 x bone-in pork chops, 1 cm thick, fat trimmed
- 2 x onions, quartered
- 4 x cloves garlic, chopped
- 2 cups green lentils, rinsed
- 1 cup white wine
- 3 cups chicken broth
- 4 x confit duck legs
- 2 x bay leaves
- salt and pepper
Directions:
- With the rack in the middle position, pre-heat the oven to 170°C (325°F).
- In a Dutch oven, or other oven-proof pot, over medium-high heat, brown the sausages and salt pork in the oil, 2 or 3 minutes per side. Remove the sausages and cut each diagonally into 3 pieces. Set aside.
- In the fat remaining in the Dutch oven, or other oven-proof pot, brown the pork chops over high heat for 1 minute on each side. Season with salt and pepper. Set aside.
- In the fat remaining in the Dutch oven, soften the onions and garlic over medium heat. Add the lentils and mix well. De-glaze with the wine. Return the chops and sausages to the pot. Add the broth, duck legs and bay leaves. Bring to a boil. Cover, transfer to the oven and bake until the lentils are tender, about 90 minutes.
- Adjust the seasoning
Ricardo Larivée
Written by Ian McKenzie on January 29th, 2007 with
no comments.
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