Three Meat Casserole

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Three Meat Casserole
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20 min.
ready in 2 h. 35 min.
Ready in


For the Cassoulet
4 duck legs
3 cups Pork belly (diced)
1 large onion (chopped)
2.333 cups Chorizo (sausage)
4 cloves garlic cloves (finely chopped)
2 Tbsps all-purpose flour
1.333 cups dry Red wine
1.333 cups chicken stock (plus extra if needed)
2 cups canned Tomatoes (chopped)
freshly ground Black pepper (to taste)
2 ½ cups canned navy bean
1 tsp rosemary
1 tsp fresh thyme (chopped)
1 bay leaf
3 Tbsps seasoned breadcrumbs
2 Tbsps Parmesan (freshly grated)
For the Garlic Bread
1 french Baguette (halved lengthwise)
4 cloves garlic cloves
4 Tbsps olive oil
4 Tbsps fresh parsley (finely chopped)
salt (to taste)
freshly ground Black pepper (to taste)
For Salad
2 handfuls mixed salad
4 Tbsps olive oil
4 Tbsps apple cider vinegar
salt (to taste)
freshly ground Black pepper (to taste)

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 Sieve, 1 Citrus juicer, 1 flache Bowl, 1 großer Pot, 1 große Skillet, 1 Teaspoon, 1 Slotted spatula, 1 Tablespoon, 1 Measuring cups

Preparation steps

Preheat oven to 350º F. Brown the duck on all sides in a dry nonstick skillet for about 5 minutes. Transfer to an oven-proof pot.
Using the same skillet, cook the pork and onions together until the onions are soft and translucent. and the pork is browned, about 5 to 7 minutes. Add the chorizo and garlic and cook for an additional 3 minutes or so.
Dust the meat mixture with flour; stir until the flour has been absorbed by the meat juices. Gradually stir in the wine and chicken broth. Add the tomatoes and season well with pepper and bring to a boil.
Add the navy beans and herbs to the pot with the duck. Add the contents of the skillet to the pot and mix well. Add more chicken stock if needed, ingredients should be covered in liquid.
Sprinkle breadcrumbs and Parmesan cheese over the top. Cover with a lid and bake in the preheated oven for about 1 1/2 hours. Remove the lid and continue baking for an additional 30 minutes. Serve hot.
For the Garlic Bread:
Toast the baguette halves under the broiler. In a small bowl, combine the garlic, olive oil, and parsley. Season to taste with salt and pepper. Brush mixture over the cut side of the toasted bread.
For Salad:
Wash the mixed greens and spin dry; tear into bite-sized pieces. Mix the olive oil, vinegar, salt and pepper. Pour dressing over the mixed greens and toss.