A Cassoulet Of Lentils, Duck, Lamb And Sausage

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Washington Post

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Ingredients

1 1/4 pounds lamb leg, trimmed of all fat and cut into 2-inch chunks

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons vegetable oil

1 cup dry red wine

1 tablespoon curry powder

4 cups chicken, veal or beef stock or broth, plus 2 cups chicken stock (see headnote)

12 ounces fresh garlic sausage (see headnote)

1 1/2 cups water

3 cups green lentils (French du Puy lentils), rinsed and picked over to remove detritus

1 bay leaf

4 medium cloves garlic, crushed

1/2 small onion, chopped (1/2 cup)

2 ribs celery, cut into 1/2-inch dice (1/2 cup)

2 small carrots, peeled and cut into 1/2-inch dice

1 16-ounce jar Indian simmer sauce, such as Rasika's Kashmiri Sauce

Salt

Freshly ground black pepper

6 store-bought or homemade confited duck legs (see related recipe)

2 tablespoons vegetable oil

Leaves from 1/4 bunch flat-leaf parsley, finely chopped, for garnish

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