Cassoulet
Ingredients
Beans:
1 tablespoon butter
¼ cup onions chopped
½ cup celery chopped
1 pound white navy beans
¼ teaspoon salt
⅛ teaspoon cayenne pepper
8 cups water
1 bay leaf
Meats:
¼ cup flour
¼ cup oil
1 cup onions chopped
½ cup celery chopped
½ cup bell peppers chopped
½ cup carrots chopped
½ teaspoon salt
⅛ teaspoon cayenne pepper
8 duck confit, duck legs
1 pound andouille sausage links cut into 6 equal portions
2 cups chicken broth
1 pound roasted duck cut into 2-inch pieces
Gratiné:
¾ cup dried fine bread crumbs
½ cup grated Parmesan
3 tablespoons parsley chopped
2 teaspoons Essence see brisket recipe
2 tablespoons olive oil
Garnish:
chives shaved
crusty bread
Directions
In a large saucepan, melt the butter.
Sauté the onions and celery for 3 to 4 minutes, or until they are slightly wilted. Add the beans, salt, cayenne, water and bay leaf and bring to a boil.
Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours.
Preheat oven to 400°F.
In a large ovenproof skillet, over medium high heat, combine the flour and oil.
Stirring constantly, make a medium brown roux.
Add the onions, celery, bell peppers, carrots, salt and cayenne.
Stirring constantly, cook for 3 to 4 minutes or until vegetables are slightly wilted.
Add the duck legs and sausages and cook for 2 to 3 minutes on each side.
Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles
Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes.
In a mixing bowl, combine the bread crumbs, cheese, parsley, Essence, and olive oil. Mix well.
When the bean meat mixture is cooked, spoon the gratiné evenly over the top and bake for 10 minutes or until lightly browned.
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Spoon a serving of the mixture from the pan onto a plate and garnish with Essence, shaved chives and crusty bread.
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