Olsson Recipes

Chef Laurence Jossel 2017. Use store bought duck confit (or chicken legs). January 9th traditional dish from Languedoc. Smoky French garlic sausage & slab bacon.  Can make ahead then reheat (bread crumbs added last).Svgs 8. Oven 350°.

INGREDIENTS

•  5 TB OIL (3TB & 2 TB)
• 4 OZ pancetta diced into ½” pieces
• 1 med onion diced ½” pieces
• 1 LB  dried Flageolots or Great Northern beans – rinse &picked, soak 2 hrs, drain.
• 4 sprigs thyme
• 1 QT (4 cups) chicken stock
• 1 head garlic- separate into cloves & peel
• 4 pcs cooked* duck leg confit (* see Note below)
• (optional)1 LB pork shoulder cut into 1″ pcs
• ¾ LB smoky French garlic sausage, slice cross wise ½” thick
• 4 oz lean slab bacon cut into 1″ cubes
• 2 C coarse fresh bread crumbs (or Panko)
• 2 T chpd parsley

A. Saucepan / dutch oven: cook beans 1 hr

• 3 TB olive oil & pancetta – moderate heat, 5 minutes
• Add onions, stir until softened 7 min.
• Add beans (soaked, drained) thyme & 1 QT (4 cups) chicken broth
• Boil, reduce to simmer, cook 1 hour until beans al dente (or pressure cooker- use pre-soaked drained beans,  add 4 cups stock, pressure cook 5 min, let cool down naturally.)

B. Add head of garlic cloves, simmer 15 min, discard thyme. Let cool, refrigerate over night (optional).

C. Preheat oven 350°. (Rewarm beans if refrigerated over night).

• Transfer to deep baking dish or Dutch oven.
• Brown the cut sausage, bacon & pork in skillet
• Nestle in cooked Duck legs confit, sausage & bacon  & pork into beans
• Bake 40 min
• Remove from oven let rest 15 min. (or can refrigerate up to 2 days)

D. Cast iron skillet : crisp bread crumbs

• Moderate Hi heat, 2 TB olive oil & 2 C bread crumbs. Stir until brown & crisp 3 min.
• Sprinkle bread crumbs & parsley over cassoulet & serve

vin de Pays d’Oc

• Note: to cook duck confit: 4 pcs leg confit, 275° oven 3 hrs.
• Then Crisp the duck confit legs: in cold skillet, skin side down med-hi heat sear 5-10 min until crispy, flip 1-2 min more.  (OR in oven 450°, on rack over pan with some water (to prevent smoking). Roast 15-20 min until skin crispy.