Cassoulet With Lots Of Vegetables - cooking recipe

Ingredients

2 tablespoons olive oil
1 1 lb duck breasts or 1 lb chicken leg, any combination
1 tablespoon garlic, chopped
2 leeks or 2 onions, sliced
2 carrots, cut into 1-inch lengths
3 stalks celery, cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch pieces
4 cups canned tomatoes, chopped in juice
1/2 cup fresh parsley leaves, chopped
1 tablespoon fresh thyme leave, chopped
4 cups canned white beans, drained and liquid reserved
2 cups chicken stock
salt, to taste
ground pepper, to taste
cayenne pepper, to taste

Preparation

Saute meat on medium-high heat until brown on all sides, about 10 minutes.
Remove from pan and drain fat, leaving about 2 tbsp in pan.
On medium heat, add garlic, leeks or onions, carrots, celery and zucchini. Season with salt and pepper. Cook 5 minutes or until softened.
Add tomatoes and juice, meat and herbs. Bring to a boil.
Add beans and boil again, stirring occasionally.
Reduce heat so mixture bubbles gently and cook for 20 minutes. Add stock or bean liquid when mixture gets too thick.
Fish out meat, remove bones and skin and chop into chunks. Return to pot, season with cayenne pepper and warm through.