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 an inviting Syrah from Walla Walla Washington!
In a Dutch oven, render the diced bacon in duck fat or oil
Add carrots, onion and celery and cook until translucent.
Add the garlic, herbs and black pepper.
Add the tomatoes, broth and tomato paste.
Add the duck confit legs and sausage.
Drain and rinse the white beans then add to the pot and bring to a simmer.
Cover the pot and place it into a 325 degree oven for 1 hour.
Remove the duck bones from the cassoulet and adjust the seasoning if necessary.
In a pan, heat olive oil and toast the breadcrumbs.
To serve, portion out cassoulet and top with breadcrumbs and chopped parsley. Serve with crusty bread and a hearty red wine.
California
Oregon
Washington
California
Oregon
Washington
California
Oregon
Washington
