Estouffat With Duck Sausage
Published October 19, 1991
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound dried navy beans or Great Northern beans
¼ pound salt pork or smoked bacon, diced, or ¼ cup duck fat
1 ½ pounds duck sausage
2 medium onions, chopped
1 large carrot, chopped
2 cloves garlic, crushed
1 ½ cups crushed tomatoes
1 bouquet garni
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
51 grams carbs; 152 milligrams cholesterol; 736 calories; 15 grams monosaturated fat; 7 grams polyunsaturated fat; 12 grams saturated fat; 38 grams fat; 1 gram trans fat; 13 grams fiber; 1956 milligrams sodium; 49 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place beans in bowl, cover with water to a depth of 2 inches and allow to soak at least 4 hours or overnight. Drain and rinse beans.
- Step 2
Preheat oven to 300 degrees.
- Step 3
In a heavy casserole slowly saute the salt pork or bacon until it is golden. Or heat the duck fat. Add duck sausage and saute until lightly browned. Remove duck sausage from the pan. Add onions and carrot to the pan and saute until onions are golden. Stir in the garlic.
- Step 4
Add tomatoes, return beans to casserole and add bouquet garni. Add two cups water and several generous grindings of black pepper. Add two cups boiling water. Slice duck sausage into chunks 1 inch thick and add it.
- Step 5
Cover casserole and place in oven. Bake for 2 hours. Remove bouquet garni, season to taste with salt and pepper and serve.
Private Notes
Comments
I’m curious to know why 4 cups of water are called for in step 4, adding 2 cups of water and then 2 cups of boiling water. Water isn’t even listed in the ingredients. Is this a mistake? Other recipes for estouffat that I’ve looked at call for very little liquid in this “smothered” preparation. We used about 2 cups of stock in addition to the tomatoes, and it was more than sufficient.
Used the duck fat option instead of salt pork. After par cooking the sausage, removed the casing and crumbled the sausage into the dish. Used less water than indicated, as suggested by the other reviewer. Before serving, added sautéed bread crumbs on top as if it were cassoulet. Easy and delicious.
I’m curious to know why 4 cups of water are called for in step 4, adding 2 cups of water and then 2 cups of boiling water. Water isn’t even listed in the ingredients. Is this a mistake? Other recipes for estouffat that I’ve looked at call for very little liquid in this “smothered” preparation. We used about 2 cups of stock in addition to the tomatoes, and it was more than sufficient.