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Smoked Cassoulet With Duck Confit

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Slow smoked hearty cassoulet is comprised of white beans, herbs, bacon and sausage. Topped with crispy duck confit, this is one incredible French dish.

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  • 1 Pound pork sausage

  • 1 Pound bacon

  • 1 onion, diced

  • 1 Carrot, Diced

  • 2 celery, diced

  • 4 Clove garlic, minced

  • 1 Tablespoon dried thyme

  • salt

  • pepper

  • 2 Tablespoon tomato paste

  • 14 Ounce Diced Tomatoes, Canned

  • 1/2 Cup white wine

  • 1 Cup chicken stock

  • 28 Ounce cannellini beans, mashed

  • 1 Bunch chopped flat-leaf parsley

  • 4 Duck Confit Legs

  • 2 Cup Fresh Bread Crumbs, not dried

  • 1

    In a large sauté pan on medium heat, cook the sausages and bacon, stirring frequently, so that the sausage is cooked through and the bacon is crisp. Set aside and drain all but 2 tbsp of the leftover fat.

    • 1 Pound pork sausage

    • 1 Pound bacon

  • 2

    Put the pan back on the heat on medium, and add the onion, carrot, celery, garlic, and thyme and a pinch of salt and pepper. Sauté until soft (about 6-8 minutes).

    • 1 onion, diced

    • 1 Carrot, Diced

    • 2 celery, diced

    • 4 Clove garlic, minced

    • 1 Tablespoon dried thyme

    • To Taste salt

    • To Taste pepper

  • 3

    When the vegetables are almost done, add the tomato paste, and cook for another minute.

    • 2 Tablespoon tomato paste

  • 4

    Add tomatoes; cook them down for a few mins and then add wine; reduce by half.

    • 14 Ounce Diced Tomatoes, Canned

    • 1/2 Cup white wine

  • 5

    Add stock and boil then reduce heat to medium-low and cook, partially covered, until liquid has thickened, about 30 minutes (mixture should be loose; if not, add more stock).

    • 1 Cup chicken stock

  • 6

    While the stew cooks down, set temperature to 180℉ and preheat, lid closed for 15 minutes.

    : 180 ˚F

  • 7

    Once the stew has cooked down, stir in the sausage and bacon, beans, and half the chopped parsley. Toss to combine and if necessary, season with a little more salt and pepper. You can either smoke the cassoulet in the sauté pan, or if you’d like, transfer to a baking dish.

    • 28 Ounce cannellini beans, mashed

    • 1 Bunch chopped flat-leaf parsley

  • 8

    In a sauté pan on low heat, cook the duck confit until the fat has rendered and both sides are crispy (about 6-7 minutes per side). Remove and set aside, draining off all but 3 tbsp of the fat.

    • 4 Duck Confit Legs

  • 9

    Add the breadcrumbs and toast in the skillet until golden, then season with a pinch of salt and stir in the remaining parsley.

    • 2 Cup Fresh Bread Crumbs, not dried

  • 10

    Scatter the breadcrumbs over the bean mixture, top with the duck legs, and then transfer to the Traeger. Smoke the the cassoulet for 90 minutes.

    : 180 ˚F

  • 11

    Take off grill and allow to cool. Enjoy!