Rosemary Duck Cassoulet

From: amie Brown-Miller - Napa, CA


4 duck breasts, de-boned
4 cups cannellini beans, drained and rinsed
2 cups red onions, chopped
1 1/2 cups tomatoes, chopped
5 garlic cloves, crushed
4 tablespoons rosemary, finely chopped
1 1/2 cups seasoned bread crumbs
2 cups Manischewitz® Beef Broth


Chop duck breasts into 1 - inch cubes. On medium-high heat saute chopped duck breasts in a large stew pot for about five minutes, or until edges begin to brown. Stir often.
Add the beans and onions and continue to cook on medium-high heat, stirring frequently, for another 10 minutes.
Add Manischewitz® Beef Broth, tomatoes, garlic, pepper and salt. Bring temperature up to a boil and cook on high heat for ten minutes, stirring frequently.
Reduce heat to medium and add the rosemary. Partially cover and simmer on medium-low for 20 minutes, or until liquid has been reduced. To serve, uncover, ladle into four large soup bowls and sprinkle with bread crumbs.

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