Duck and White Bean Cassoulet

  • 1 ¼ lbs cooked duck tenderloin
  • 2 TB olive oil
  • 3/4 tsp ground cloves
  • 1 TB minced garlic
  • 1 cup diced onion
  • 1 cup diced carrots
  • ½ head celery, diced
  • 1 stem rosemary, 2 stems fresh oregano, 2 stems fresh thyme- tied in a bundle with kitchen twine
  • 1 dried bay leaf
  • 1 quart cooked cannellini beans
  • ½ gallon chicken stock
  • 1 ¼ lbs spicy cooked sausage, sliced
  • 1 ½ cups frozen spinach, thawed

A cafe favorite!

Heat the oil in a medium stock pot. Add the vegetables and cook, stirring, until lightly browned around edges. Add the remaining ingredients except the duck, sausage and spinach. Bring to a boil and simmer for 45 minutes to an hour. Stir in duck, sausage and spinach. Cook for an additional 10 minutes.

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