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 links, sliced into 1/2-inch rounds|
|1 Pound||sliced bacon, sliced into 1-inch pieces|
|1 Medium||onion, diced|
|1 Medium||carrot, diced|
|2 Stalk||celery, diced|
|4 Clove||garlic, minced|
|1 Tablespoon||fresh thyme leaves|
|2 Tablespoon||tomato paste|
|14 Ounce||canned diced tomatoes, drained|
|1/2 Cup||white wine|
|1 Cup||chicken stock|
|28 Ounce||cannellini beans, drained and rinsed|
|1 Handful||flat leaf parsley, chopped and divided|
|4||legs duck confit|
|2 Cup||fresh breadcrumbs|
In a large sauté pan over medium heat, cook the sausage and bacon, stirring frequently, so that the sausage is cooked through and the bacon is crisp. Set aside and drain all but 2 tablespoons of the leftover fat.
1 Pound Pork sausage links, sliced into 1/2-inch rounds
1 Pound sliced bacon, sliced into 1-inch pieces
Place the pan back over medium heat, and add the onion, carrot, celery, garlic, thyme, and a pinch of salt, and pepper. Sauté until soft, 6-8 minutes. Add the tomato paste and cook for 1 minute.
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
Add the tomatoes and cook for 3-4 minutes, then add the wine and cook until reduced by half.
14 Ounce canned diced tomatoes, drained
1/2 Cup white wine
Add the stock and bring to a boil, then reduce heat to medium-low and cook, partially covered, until liquid has thickened, about 30 minutes. Mixture should be loose, add additional stock, as needed.
1 Cup chicken stock
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.
180 ˚F / 82 ˚C
Once the stew has cooked down, stir in the sausage, bacon, beans, and half of the chopped parsley. Toss to combine, and if necessary season with salt and pepper. Transfer the cassoulet to a baking dish.
28 Ounce cannellini beans, drained and rinsed
1 Handful flat leaf parsley, chopped and divided
In a sauté pan on low heat, cook the duck confit until the fat has rendered and both sides are crispy, 6-7 minutes per side. Remove and set aside, draining off all but 3 tablespoons of the fat.
4 legs duck confit
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 breadcrumbs
Scatter the breadcrumbs over the bean mixture, then top with the duck legs.
Place the baking dish directly on the grill grates. Close the lid and smoke the cassoulet for 90 minutes.
180 ˚F / 82 ˚C
Remove the smoked cassoulet from the grill and allow it to cool slightly before serving. Enjoy!