Olsson Recipes

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