Rosemary Duck Cassoulet

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from Jamie Brown-Miller - Napa, CA

Ingredients:

• 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 Manischewitz® Italian Herb Coating Crumbs
• 2 cups Manischewitz® Beef Broth
• Salt
• Pepper

Preparation:

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 Manischewitz® Italian Herb Coating Crumbs.