Smoked Sausage, Duck and White Bean Soup (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 210 Minutes |
Ready In: 225 Minutes Servings: 8 |
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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 |
4 cups water |
3 sprigs of fresh thyme |
1/2 cup chopped green onions |
2 tablespoons chopped parsley |
Directions:
1. 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.
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