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Home / Food and Wine Pairings / Lenny’s Quick Cassoulet

Lenny’s Quick Cassoulet

Chef, Lenny Redé
Wine Pairings:  

I love Cassoulet. But I don’t always have a weekend to prepare it in a traditional Languedocien fashion. This one can be put together in an hour, better yet it tastes even better the next day and makes a great Sunday supper with some big crusty bread and a bold southern French style wine. In this case a Syrah from Walla Walla’s Yellow Bird Vineyard, from one of my favorites Elephant Seven.

Ingredients

  • 1 tablespoon oil or duck fat
  • 4 ounces bacon, diced
  • 1 large onion, diced 
  • 2 ribs celery, diced
  • 1 carrot, peeled diced 
  • 1 pound garlic sausage link
  • 1 teaspoon finely chopped garlic 
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 1 14 ounce can stewed tomatoes, chopped with juice
  • 2 each confit duck legs
  • 1 14 ounce can white beans
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 2 tablespoon olive oil
  • 1 cup coarse fresh bread crumbs
  • 1/4 cup Parsley, chopped
  • salt and pepper

Steps

1.

In a Dutch oven, render the diced bacon in duck fat or oil

2.

Add carrots, onion and celery and cook until translucent.

3.

Add the garlic, herbs and black pepper.

4.

Add the tomatoes, broth and tomato paste.

5.

Add the duck confit legs and sausage.

6.

Drain and rinse the white beans then add to the pot and bring to a simmer.

7.

Cover the pot and place it into a 325 degree oven for 1 hour.

8.

Remove the duck bones from the cassoulet and adjust the seasoning if necessary.

9.

In a pan, heat olive oil and toast the breadcrumbs.  

10.

To serve, portion out cassoulet and top with breadcrumbs and chopped parsley. Serve with crusty bread and a hearty red wine.

Chef Image

About Chef, Lenny Redé

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