Duck Confit Cassoulet

by Kai Rasmussen December 19, 2020

Serves 4 - 6

Prep/Cook Time: ~ 1 hour

Ingredients:

3 tablespoons extra-virgin olive oil
Diced pancetta
1 medium onion, cut into 1/2-inch dice
3 cans white beans, drained
4 thyme sprigs
1/2 quart chicken stock
5 garlic cloves
Kosher salt
3 pieces of duck leg confit, trimmed of excess fat
3/4 pound French garlic sausage, sliced crosswise 1/2 inch thick

Tip: We recommend serving this dish with your favorite roasted vegetables or side salad. If desired, prepare alongside these instructions!

Directions:

Step 1:

In a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes.

Step 2:

Add the beans, thyme sprigs, garlic cloves, and chicken stock and bring to a boil. Simmer over low heat, stirring and skimming occasionally, for 15 minutes.

Step 3:

Preheat the oven to 350°. Transfer the beans to a large, deep baking dish. Nestle the duck legs and garlic sausage into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 minutes. Shred the duck meat from the bone to serve. Enjoy with crusty bread and roasted vegetables.

Recipe inspired by