Cassoulet Duck Confit

May 27, 2017

Chef Laurence Jossel. 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 duck leg confit
  • 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.

  • Transfer to deep baking dish or Dutch oven.
  • Nestle in Duck legs confit, sausage & bacon
  • 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

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