First Cassoulet

A few weeks ago, we made a duck in our oven using the rotisserie feature.  It was very delicious.

Unfortunately, we weren't able to finish the duck so we threw the leftovers (along with carcass) into the freezer.  Today we were suppose to have an ice storm, which didn't materialize, but none the less, I had planned a bean stew with the leftover duck.

First I cooked onions in bacon fat until they were golden brown.  Then I placed the duck carcass, onions, 1 lbs bag of white northern beans, a snippet of rosemary (from the garden), 2 garlic cloves and a bit of parsley into a cast iron dutch oven.  Then I cooked it all day (about 8 hours) at about 300F in wood fire oven.  One hour before mealtime, I added 5 raw brats.

Served with a light red wine,  a good crusty bread and a small salad for a perfect winter meal.