|Salt||1⁄4 Cup (4 tbs)|
|Olive oil||1 1⁄2 Tablespoon|
|Bacon slices||4 , thick cut sliced crosswise|
|Boneless leg lamb||1|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Fresh ground pepper||1⁄4 Teaspoon|
|No salt tomato puree||1⁄4 Cup (4 tbs)|
|Garlic cloves||3 , minced|
|Fat free low sodium chicken broth||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Organic great nothern beans||2 Can (20 oz), drained|
|Cooked spicy italian sausages||8 Ounce|
|Dry breadcrumbs||1⁄4 Cup (4 tbs)|
Rub salt over the duck and refrigerate it for 30 minutes.
Heat oil in a Dutch oven and add bacon.
Cook until crisp, Set aside.
Add lamb to the pan and cook for 8-10 minutes or until it browns from all sides.
Remove the lamb and set aside.
Preheat oven at 300 F.
Rinse the duck and dry it.
Add one half of the duck, skin side down in the pan.
Cook until golden brown.Keep turning its sides.
In a pan, add onion and pepper and cook until lightly brown.
Add tomato puree and garlic.
Add duck to the pan, add chicken broth and water.
Cover and bake for 2 1/2 hours at 300 F.
Remove the duck and let it stand. Remove its skin and add the duck to the mixture.
Adjust seasoning to taste.
Increase oven temperature to 375 F.
Add beans, bacon, sausage and duck. Sitr and then add breacrumbs.
Cover and for an hour or more. Remove lid and cook for 20 minutes.
Cassoulet is ready.
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