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Wild Mallard Duck Cassoulet With Duck Confit, White Beans, Surry County Sausage, Braised Greens, And Poached Duck Foie Gras Recipe

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Food Network
Related tags
main-dish low carb nut free thanksgiving dinner french
Nutrition per serving    (USDA % daily values)
CAL
833
FAT
131%
CHOL
93%
SOD
215%

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Ingredients for 4 servings

1 cup reserved white bean cooking liquid

4 tablespoons clarified butter, plus 2 tablespoons whole butter

4 wild mallard duck breasts

4 links smoked sausage, peeled, sliced into half moons, (recommended: Surry County) rendered slightly

2 cups cooked white beans

Salt and freshly ground black pepper

Kosher salt and freshly ground white pepper

1 cup shredded duck confit

3 tablespoons butter

1 cup duck stock, if necessary

2 sprigs rosemary

1 tablespoon minced shallot

2 cloves garlic

2 pounds cooked local braising greens, such as collards, kale, chard and frisee

Kosher salt and freshly ground black pepper, to taste

6 ounces duck foie gras, cut into 4 portions

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