Duck Confit Cassoulet

Jacques Pépin

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This recipe blends what Chef Ryan Cook prepared for our March Jacques Pépin menu with what is accessible to the home cook.

Instead of the classic method of baking the cassoulet until it forms a thick crust, we bake it until the beans thicken, then top it with breadcrumbs.

Duck Confit Cassoulet
serves 6

Ingredients

• 1 lb dried cannellini beans

• 1 lb bacon

• 1 large onion

• 1 medium carrot

• 2 celery ribs

• 8 cloves garlic

• 2 bay leaves

• ½ cup white wine

• 6 cups chicken stock

• 4 duck confit legs

• 1 lb pork sausages, Toulouse, Italian, or bratwursts (any sausage heavy on the garlic)

• 1 bunch flat leaf parsley, minced, divided

• 1 cup breadcrumbs

Preparation

1. Soak the beans by covering them with at least 3-4 inches of water. Soak overnight. Drain and rinse the beans. Set aside.

2. Preheat the oven to 375ºF.

3. Finely mince the onion, carrot, garlic, and bacon. Or, pass the mire poix and bacon separately through a meat grinder.

4. Preheat a dutch oven over medium heat. Add a small amount of oil and brown the sausages on all sides. Remove and reserve. Once cool, slice into about 1/4 - 1/2 inch medallions.

5. Add the bacon to the pan. Cook until rendered and beginning to brown. Add the mirepoix and garlic and sweat until soft. Season with salt.

6. Add the drained beans, bay leaf, and white wine. Bring up to a simmer and allow the alcohol to cook off. Add the chicken stock. Bring up to a simmer.

7. Reduce the heat to low, cover, and cook the beans until they're slightly softened but retain a small bite. Season with salt.

8. Pick the duck confit meat from the bones. Fold in the sliced sausages, duck confit, and half of the parsley. The beans should still be mostly submerged in the liquid. Add more stock if needed. It should be loose and brothy.

9. Place the dutch oven, uncovered, in the oven. Bake for about 20-30 minutes, until a crust forms, or until the beans and liquid have thickened.

10. In a separate bowl, mix together the breadcrumbs, the rest of the parsley, salt, pepper, and about 1 tablespoon of olive oil. The breadcrumbs should just clump together if squeezed in your hand.

11. Top the cassoulet with breadcrumbs and bake until golden brown, about 10-15 minutes.

12. Serve at the table on a trivet.