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|
|4 Clove||garlic, minced|
|1 Tablespoon||dried thyme|
|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|
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
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
When the vegetables are almost done, add the tomato paste, and cook for another minute.
2 Tablespoon tomato paste
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
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
While the stew cooks down, set temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
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
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
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
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 / 82 ˚C
Take off grill and allow to cool. Enjoy!