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White bean cassoulet with duck confit
This white bean cassoulet is made with thyme, French garlic sausages, bread crums and fresh parsley and served topped with duck leg confit.
SERVES
4
Ingredients
White Bean Cassoulet with Duck Confit
- 1 ½ pounds (680 g) dried Cannellini beans
- ¼ cup (60 ml) olive oil or duck fat
- 2 links French garlic sausage, cut into ½ inch (1.25 cm) cubes
- 1 onion, small dice
- 4 thyme sprigs, leaves only
- 1 bay leaf
- 3 quarts (3 L) chicken stock
- 5 cloves garlic, sliced
- 1 carrot, cut into ½ inch (1.25 cm) cubes
- 2 stalks celery, cut into ¼ inch (.75 cm) cubes
- Salt and pepper to season
- ¼ cup (60 ml) butter, cold and cubed
- 4 pieces of duck leg confit, trimmed of excess fat
- 1 cup (240 ml) breadcrumbs, toasted with butter, salt, and pepper
- ¼ cup (60 ml) parsley, chopped
Directions
For the Beans
- Soak beans overnight in cold water, refrigerated.
- Strain and rinse beans.
For the Cassoulet
- In a large heavy skillet, heat olive oil over medium-high heat.
- Add French sausage cubes and cook for 2 minutes, until starting to render and brown slightly.
- Add onion and cook for 2 minutes, until soft.
- Add garlic, cook for 1-2 minutes.
- Add carrot, celery, thyme, and bay leaf and cook for 3 minutes, until just starting to soften.
- Add beans and half the stock.
- Bring to a very gentle simmer and cook for 1 hour, stirring occasionally.
- Add more stock as needed and simmer until beans are tender but not falling apart, and a nice thick sauce has formed around the beans.
- Season with salt and pepper.
- Off the heat, stir in the cold butter to finish the sauce.
- Transfer to serving dish (or dishes) and garnish with breadcrumbs and parsley.
- Top with a duck confit leg and serve immediately. Enjoy!
