Cassoulet
This French dish is named for the earthenware pot that this dish was originally made in. But a Dutch oven has a similar shape and cooking tendency. This dish is also made with goose and mutton.
INGREDIENTS | SERVES 6-8
1 pound cannellini beans
Water, as needed
4 duck legs
1 pound garlicky, non-spicy sausage
1 pound lamb shoulder, cubed
½ pound bacon, cut into strips
2 ham hocks
1 large onion, roughly chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
7 garlic cloves, minced
2 quarts chicken broth
2 tablespoons tomato paste
2 bay leaves
2 tablespoons fresh thyme, or 2 teaspoons dried
1 tablespoon sweet or smoked paprika
Salt to taste
2 cups bread crumbs
6 tablespoons chopped parsley
2 tablespoons melted butter
Sort the cannellini beans and remove any debris. Cover with water by several inches in a large bowl and soak overnight.
Place a large Dutch oven over medium-high heat. Place the duck legs skin side down in the pan and cook each side for 3–4 minutes. Remove and add the sausage, browning each side. Remove and add the lamb. Cook for 8–10 minutes until browned on each side. Remove and add the bacon. Cook until it starts to render its fat. Add the ham hocks and cook until browned on all sides. Remove the hocks.
Add the onion, carrot, and celery to the bacon. Cook for 10 minutes, or until the vegetables have softened and the bacon is crispy. Add 5 minced garlic cloves and cook for 1 minute.
Add the broth, tomato paste, bay leaves, and thyme. Stir till blended. Increase heat and bring to a boil. Add the beans and meat. Cover and reduce the heat to low. Simmer for 3–4 hours. Turn off the heat.
Remove the meat from the pan. Cut the sausage into chunks and set aside. Remove the ham and duck meat from the bones and set aside. Skim the fat from the stew and add the paprika. Taste and add salt as necessary. Return the meat to the pan.
Turn on the broiler and set an oven rack on almost the lowest setting. Combine the bread crumbs, parsley, and remaining garlic and spread over the pan. Drizzle butter on top. Place the pan under the broiler and cook until browned. Serve warm.
