Duck Réveillon Cassoulet

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 6 slices bacon, chopped (smoked)
• 6 (10 ounce) duck legs, quarters skinned
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1 cup yellow onion, finely chopped
• 7 garlic cloves, minced
• 1 1/2 cups cremini mushrooms, chopped
• 1 cup celery, minced
• 1/2 cup carrot, minced
• 6 cups reduced-sodium fat-free chicken broth
• 6 cups frozen black-eyed peas, thawed
• 2 tablespoons fresh thyme, chopped and divided
• 2 tablespoons fresh italian parsley, chopped and divided

Recipe

• 1 cook bacon in a large dutch oven over medium heat until crisp. remove bacon, reserving 3 tbsp drippings in the pan. set bacon aside.
• 2 increase heat to medium-high. sprinkle duck legs with half the salt and pepper. add three duck legs to drippings. cook 3 minutes on each side or until browned. remove from pan. repeat procedure with remaining duck legs.
• 3 add onion and garlic to pan and saute for 3 minutes. add remaining salt and pepper, mushrooms, celery and carrot. cover and reduce heat to low. cook 20 minutes or until very tender, stirring occasionally.
• 4 stir in broth, peas, half the thyme and half the parsley. return duck to pan and bring mixture to a boil. reduce heat and simmer for 1 hours 20 minutes or until duck is tender. stir occasionally, slightly mashing beans occasionally with fork or potato masher.
• 5 remove duck from pan and cool slightly. remove meat from bones and shred. discard bones. return meat to pan.
• 6 simmer 20 minutes or until mixture is thick, stirring occasionally. stir in remaining thyme and parsley. sprinkle with bacon.