Recipe courtesy of Emeril Lagasse
Total:
4 hr
Prep:
30 min
Cook:
3 hr 30 min
Yield:
8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 whole domestic duck, (about 4 1/2 to 5 pounds) cut into 8 pieces
  • Salt
  • Cayenne
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 pound smoked pork sausage, sliced into 1/2-inch thick pieces
  • 1/2 pound dried navy white beans
  • 2 bay leaves
  • 2 tablespoons chopped garlic
  • 4 cups duck stock, recipe follows
  • 4 cups water
  • 3 sprigs fresh thyme
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped parsley
Duck Stock:
  • 2 duck carcasses (about 4 pounds)
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper
  • 3 cups chopped onions
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 1 head garlic, split in half
  • 6 bay leaves
  • 1 cup dry red wine
  • 1/4 cup tomato paste
  • About 3 quarts water
  • 10 sprigs fresh thyme
  • 8 sprigs fresh parsley
  • 1 teaspoon black peppercorns

Directions

In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the service. Reduce the heat to a simmer and cook, uncovered for 3 hours, stirring occasionally or until the meat and beans are tender. Re-season if necessary and stir in the green onions and parsley.

Duck Stock:

Break and crack the carcass. In a large stockpot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.

IDEAS YOU'LL LOVE

White Bean and Chorizo Soup

Recipe courtesy of William Granger

Asturian Bean and Sausage Soup

Smoked Sausage, Tomato and Mushroom Soup

Recipe courtesy of No Author

Tuscan White Bean and Garlic Soup

Recipe courtesy of Giada De Laurentiis

"Super-Tuscan" White Bean Soup

Recipe courtesy of Michael Chiarello

Smoked Sausage, Butternut Squash and Wild Rice Soup

Recipe courtesy of Emeril Lagasse

Pasta with Escarole, White Beans and Chicken Sausage

Recipe courtesy of Ellie Krieger

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c