Capsaicin Free Cassoulet with Duck Confit and Sausage
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Learn more āIngredients
6 servings
For the beans
- 1 lb dried great northern beans or cannellini beans
- 1 medium yellow onion, halved
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 tsp kosher salt
For the cassoulet
- 4 duck confit legs (about 2 Ā½ lb total)
- 1 lb garlic pork sausage or toulouse-style sausage, cut into 2-inch piecesChef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165Ā°F (74Ā°C).
- 4 oz thick-cut bacon or lardons, cut into Ā½-inch pieces
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry white wine
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes, drained
- 1 tsp fresh thyme leaves
- 1 bay leaf
- salt and pepper, to taste
For the breadcrumb crust
- 1 cup plain breadcrumbs
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp duck fat or unsalted butter, melted
Instructions
- 1
Place the dried beans in a large bowl, cover with cold water by at least 3 inches, and soak for 8 hours or overnight at room temperature. Drain and rinse well.
- 2
Transfer the soaked beans to a large Dutch oven and add the halved onion, smashed garlic cloves, bay leaf, and 1 tsp kosher salt. Cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a gentle simmer and cook, uncovered, for 45ā60 minutes, until the beans are just tender but still hold their shape ā they should yield easily when pressed between two fingers but not be falling apart. Drain the beans, discard the onion, garlic, and bay leaf, and set the beans aside. Wipe out the Dutch oven.
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