Cassoulet
Photo Credit : Adam DetourThis cassoulet is, admittedly, a Sunday dish, something to make over the course of the afternoon, likely for guests. Still, we’ve simplified this classic French recipe, cutting the long list of ingredients into something more manageable. What remains: plenty of flavor and pure cozy comfort.
Yield:
8 to 10 servingsIngredients
1 pound dried bumblebee beans or other white beans, such as great Northern or cannellini (see “Note”)
5 bay leaves, divided
6 tablespoons duck fat, divided (or substitute chicken fat, olive oil, or butter)
3/4 pound lamb sausages (or substitute pork sausages)
3/4 pound pork sausages
1 medium-size onion, diced
2 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves
1 14.5-ounce can diced tomatoes
2 whole legs duck confit, cut at the joint into thigh and drumstick (about 1.5 to 2 pounds total)
2-1/2-3-1/2 cups reduced-sodium chicken stock
1-1/2 cups fresh breadcrumbs
Instructions
Place the beans and 3 bay leaves in a 4- to 5-quart pot and cover with about 4 inches of cold water. Bring to a boil; then reduce heat to a simmer. Simmer gently until the beans are tender but still hold their shape, about 1 hour 15 minutes. Drain, and discard the bay leaves. Set aside.
Preheat your oven to 350°. In a 4- to 5-quart heavy-bottomed pot, heat 4 tablespoons of duck fat over medium heat. Add the sausages and sear, in batches if necessary, until well browned on all sides. Transfer to a plate.
Add the onion and garlic to the pot and saute until softened and translucent, about 6 minutes. Add the beans, thyme, tomatoes, and remaining 2 bay leaves, and season with freshly ground pepper. Stir gently to combine.
Nestle the sausages and duck confit into the beans so that they’re mostly submerged. Add enough chicken stock to just cover the ingredients. Bring to a boil; then cover the pot with a lid and place in the oven. Bake 1 hour. Uncover and bake 30 minutes more.
Meanwhile, warm the remaining 2 tablespoons of duck fat in a large skillet over medium heat. Add the breadcrumbs and toast, stirring often, until golden brown.
Top the cassoulet with the breadcrumbs and bake another 30 minutes, uncovered. Let cassoulet cool slightly and discard the bay leaves before serving.
