Cassoulet

Ingredients

• 1 pound dried white beans
• 1 pound duck confit
• 0.5 pound pork shoulder, cubed
• 0.5 pound garlic sausage, sliced
• 4 ounces pancetta, diced
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 bay leaves
• 1 teaspoon dried thyme
• 6 cups chicken or duck stock
• 1 cup breadcrumbs
• 3 tablespoons duck fat
• Salt and pepper to taste

Instructions

1. Soak dried beans in water overnight, then drain
2. In a large pot, blanch soaked beans with one bay leaf for 30 minutes until partially cooked, then drain
3. In a heavy-bottomed cassole or Dutch oven, sauté pancetta until fat renders, add onion and carrot, cook until softened
4. Add minced garlic and cook 1 minute until fragrant
5. Add pork shoulder cubes and brown on all sides, about 8 minutes
6. Add partially cooked beans, duck confit, garlic sausage, remaining bay leaf, thyme, and stock
7. Bring to simmer, cover, and cook in 325°F oven for 2.5 to 3 hours, stirring occasionally
8. Mix breadcrumbs with duck fat, then sprinkle over top of cassoulet
9. Return uncovered to oven and bake 30 minutes until golden crust forms
10. Let rest 10 minutes before serving

Notes

• A heavy enameled cast iron Dutch oven is ideal for even heat distribution and browning
• Cassoulet improves with time; prepare one day ahead and reheat gently before serving
• Duck confit can be made in advance or purchased pre-made from specialty stores to save time
• To create multiple crusty layers, break through the crust and bake again for final 15 minutes
• Store leftovers in airtight container refrigerated up to 5 days, or freeze up to 3 months
• Soak beans overnight to reduce cooking time and improve digestibility