Duck and Sausage Cassoulet

Serves 4


  • ¼ lb Bacon, cut thinly crosswise
  • 4 each Duck Legs
  • 1 large Yellow Onion, medium diced
  • 3 cloves Garlic, minced
  • 2 medium Carrots, medium diced
  • 2 stalks Celery, medium diced
  • ½ cup Red Wine
  • 2 each Sausages (such as Augie’s Brisket Pastrami Sausages), cut into 10 pieces each
  • 1 ½ cups Canned Diced Tomatoes
  • 3 cups Canned White Beans
  • 2 tbsp Fresh Thyme, minced
  • 2 cups Chicken Stock
  • ¼ cup Parsley, minced
  • to taste Salt & Pepper



  1. Preheat the oven to 350°.
  2. Add the bacon to a medium Dutch oven over medium heat. Sauté for 5-8 minutes until the fat has rendered off and the bacon is starting to brown. Remove the cooked bacon from the pan while leaving the rendered fat in it.
  3. Increase the heat to high and sear both sides of the duck legs until deep golden brown. Remove from the pan a set aside.
  4. Reduce the heat to medium high and add in the onion, garlic, carrots, and celery along with a little salt & pepper; and sauté for 4-6 minutes until starting to brown.
  5. Add in the red wine and bring to a simmer for 2-3 minutes. Add in the Augie’s Brisket Pastrami Sausages, canned tomato, canned white beans, thyme, and chicken stock; and bring to a simmer.
  6. Add in the duck legs, cover the Dutch oven, and place into the oven for about 1 ½ hours. Remove from the oven, uncover, and stir in the parsley before serving.



  • cook’s knife
  • Dutch Oven
  • Wood cooking spoon or spatula


Copyright © ChefMikeC.