Smoked Cassoulet With Duck Confit

Steps

• 1

  In a large sauté pan over medium heat, cook the sausage and bacon while stirring frequently. Cook the sausage thoroughly and until the bacon is crisp. Set aside and drain all but 2 tablespoons of the leftover fat.

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  Ingredients

  • 1 Pound pork sausage

  • 1 Pound bacon, chopped

• 2

  Place the pan back over medium heat. Add the onion, carrot, celery, garlic, thyme, with a pinch of salt, and pepper. Sauté until soft for 6-8 minutes. Then, add the tomato paste, and cook for 1 additional minute.

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  Ingredients

  • 1 Medium onion, diced

  • 1 Medium carrot, diced

  • 2 Stalk celery, diced

  • 4 Clove garlic, minced

  • 1 Tablespoon fresh thyme leaves

  • To Taste salt

  • To Taste pepper

  • 2 Tablespoon tomato paste

• 3

  Add the tomatoes and cook for 3-4 minutes. Then, add the wine and cook until reduced by half.

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  Ingredients

  • 14 Ounce Tomatoes, canned

  • 1/2 Cup white wine

• 4

  Add the stock and bring to a boil, then reduce heat to medium-low and cook partially covered until the liquid has thickened for about 30 minutes. The mixture should be loose. Add additional stock, as needed.

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  Ingredients

  • 1 Cup chicken stock

• 5

  When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  Grill: 180 ˚F

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• 6

  After the stew is done cooking, stir in the sausage, bacon, beans, and half of the chopped parsley. Toss to combine the ingredients. If necessary, season with salt, and pepper. Then, transfer the cassoulet to a baking dish.

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  Ingredients

  • 28 Ounce cannellini beans, drained and rinsed

  • 1 Handful flat-leaf parsley, chopped

• 7

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

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  Ingredients

  • 4 Whole ready-to-cook duck confit legs

• 8

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

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  Ingredients

  • 2 Cup breadcrumbs

  • Pinch salt

  • As Needed flat-leaf parsley, chopped

• 9

  Scatter the breadcrumbs over the bean mixture, then lay the duck legs over the top.

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• 10

  Place the baking dish directly on the grill grates. Close the lid and smoke the the cassoulet for 90 minutes.

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• 11

  Remove the smoked cassoulet from the grill and allow to cool slightly before serving. Enjoy!

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