Title: Smoked Sausage, Duck and White Bean Soup
Categories: None
Yield: 1 Servings

1 tb Olive oil
1 Whole domestic duck;, (about
-4 1/2 to 5 pounds) cut into
-8 pieces
Salt
Cayenne
2 c Chopped onions
1 c Chopped celery
1 lb Smoked pork sausage; sliced
-into 1/2-inch thick pieces
1/2 lb Dried navy white beans
2 Bay leaves
2 tb Chopped garlic
4 c Duck stock
4 c Water
3 Sprigs of fresh thyme
1/2 c Chopped green onions
2 tb Chopped parsley

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 on Feb 22, 1998