Smoked sausage, duck and white bean soup

1 Servings

Ingredients

Quantity Ingredient
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 pounds Smoked pork sausage; sliced into 1/2-inch thick pieces
½ pounds Dried navy white beans
2 Bay leaves
2 tablespoons Chopped garlic
4 cups Duck stock
4 cups Water
3 Sprigs of fresh thyme
½ cup Chopped green onions
2 tablespoons Chopped parsley

Directions

EMERIL LIVE SHOW #EMIB01, SMOKIN' SOUPS, STEWS AND RAGOUTS 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. Reseason if necessary and stir in the green onions and parsley.

Yield: 8 servings

Posted to recipelu-digest by molony <molony@...> on Feb 22, 1998

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