Rustic Duck and Sausage Cassoulet

Sure, here is a detailed recipe for a Rustic Duck and Sausage Cassoulet, a traditional French dish which is hearty and perfect for a family gathering or special occasion.

Rustic Duck and Sausage Cassoulet Recipe

Ingredients:

• For the Cassoulet:

  • 2 duck legs, skin on
  • 4 pieces of Toulouse sausage or any other high-quality pork sausage
  • 4 cups dried white beans (such as Great Northern or Cannellini)
  • 6 cups chicken or duck broth (have more on hand if needed)
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 cup dry white wine
  • Salt & black pepper to taste
  • 1/4 cup tomato paste

• For Topping:

  • 2 cups fresh breadcrumbs
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup chopped fresh parsley

Instructions:

1. Prepare the Beans:

   • Rinse and sort the dried beans. Place them in a large pot, cover with water, and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let soak for 1 hour.
   • Drain and rinse the beans, discard soaking water.

2. Cook the Duck and Sausage:

   • Preheat oven to 350°F (175°C).
   • In a large, heavy-bottomed skillet or Dutch oven, place the duck legs skin-side down and cook over medium heat until the skin is crispy and the fat has rendered, about 8-10 minutes.
   • Remove duck legs and set aside. In the rendered duck fat, brown the sausages on all sides until cooked through. Remove sausages and set aside.

3. Cook the Aromatics:

   • Drain some of the rendered fat from the pan, leaving about 2 tablespoons. Add the chopped onion, diced carrots, and garlic to the pan. Sauté until the vegetables are softened and translucent, about 5-7 minutes.
   • Stir in the tomato paste and cook for an additional 1-2 minutes.

4. Deglaze and Combine:

   • Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.
   • Add the drained beans, chicken or duck broth, bay leaves, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 30 minutes.

5. Assemble the Cassoulet:

   • Slice the sausages into chunks. Layer the duck legs and sausage pieces into the bean mixture.
   • If using a large Dutch oven, you can continue cooking the cassoulet in it. Otherwise, transfer the mixture to a large, oven-safe casserole dish.
   • Cover the dish with a lid or foil and place it in the preheated oven. Cook for 1.5 to 2 hours, until the beans are tender and everything is well combined.

6. Prepare the Topping:

   • In a small bowl, combine the breadcrumbs, melted butter, and fresh parsley.

7. Finish the Cassoulet:

   • After the initial cooking time, remove the lid or foil from the cassoulet. Sprinkle the breadcrumb mixture evenly over the top.
   • Return the dish to the oven and bake uncovered for an additional 30 minutes, until the topping is golden and crispy.

8. Serve:

   • Remove the cassoulet from the oven and let it rest for about 10 minutes.
   • Serve hot, allowing everyone to enjoy the rich and flavorful layers of beans, duck, and sausage.

Additional Tips:

• Duck Confit: For a more traditional touch, you can use duck confit instead of fresh duck legs.
• Seasoning: Adjust seasoning throughout the cooking process to ensure the cassoulet is well-flavored.
• Storage: This cassoulet can be made a day in advance. Store it in the refrigerator and reheat in the oven before serving. The flavors meld beautifully overnight.

Enjoy your delicious and comforting Rustic Duck and Sausage Cassoulet!