Last updated on December 2nd, 2011
I MADE A GORGEOUS CASSOULET this weekend from cannellini beans, duck leg quarters, sweet Italian sausage, and TONS of garlic. If you make it, it will knock your socks off. The stew emits a seductive scent as it simmers, and its rich, earthy taste is like warm sunshine on a cold autumn day:
Cassoulet de Kevin
Ingredients
Duck leg quarters, one per person
Sweet Italian sausage (two per person)
Half- to one-pound bacon, chopped (I used a whole pound!)
One pound dried cannellini beans
6-8 cloves (or more) of garlic, peeled and smashed
Mirepoix: 3 carrots, 3 celery stalks, and 1 onion finely diced
Fresh herbs: 3 stems each parsley and thyme, tied together with cotton string
Olive Oil
Water
Breadcrumb topping: 2 cups fresh breadcrumbs mixed with 2 cloves finely minced garlic and 3 tablespoons fresh, minced parsley
Suggested Equipment
A heavy-bottomed, enameled pot that will hold at least 5 quarts; a lid for the pot; a large skillet
Preparing the beans – soak these overnight, or, if you are impatient (like me), quick-soak them this way: boil in 3 inches of water for exactly 2 minutes; cover and let rest for one hour, and poof — the beans are ready to use.
Browning the duck legs and sausages – Pour a glug of olive oil into a large skillet, set it over a low flame, and brown the duck legs and sausages. If your skillet is small, brown the meat in batches. Be sure to save the rendered fat — it will add great flavor to your stew.
Simmering the bacon – Drop the chopped bacon into your large pot, and let it simmer over low heat just until fat is rendered. Do not let it brown.
Assembling – Pour half the beans on top of the bacon; add the duck legs and sausages, the garlic, the mire poix, the parsley and thyme, and finally the remaining beans. Then add enough water to just reach the top of the beans.
Initial cooking – 1 1/2- to 2-hours at 350 degrees. First, bring the pot to a rapid boil on the stovetop, then cover the pot, and immediately place it in your preheated oven. After 45 minutes check for evaporation; if the ingredients seem dry, add more water. (I did not have to add any additional water when I made this dish.) Initial cooking is complete when the beans are perfectly tender and the liquid has thickened.
Breadcrumb topping and final cooking – about 10 minutes at 400 degrees. Remove the pot from the oven, add the breadcrumb mixture, and cook for an additional 10 minutes, or until the breadcrumbs turn golden brown.
Serving – Using 2 long-handled spoons, pull out one duck leg quarter and one or two sausages for each serving. Place a heaping spoonful of beans topped with breadcrumbs either over the meat or beside it. Since cassoulet makes a complete meal all by itself, the only accompaniment you need is full-bodied red wine.
You can count on this cassoulet to warm your soul some cold winter evening. And you don’t have to call it Cassoulet de Kevin. Increase, decrease, or substitute the ingredients, and then call the dish something else. I think Cassoulet de YOU has a nice ring to it. No?
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Dirt Gently says
This looks amazing. I'm making it immediately (or, at least as soon as I can track down some duck. Quack!)
Kevin Lee Jacobs says
Welcome, DG. I found frozen duck leg quarters at my local supermarket. Plain duck legs (without the attached thighs) would be just as good.
Adele says
Oh Kevin this sounds wonderful. Regarding garlic, I'm one of those “or more” people.
Katreader says
I adore duck…and garlic…and bacon, although I'm not so sure about the beans. I'm not sure if I have the right sized pot…may have to go shopping!
Kevin Lee Jacobs says
Adele – you are a kindred spirit.
Katreader – the beans absorb all that ducky, garlicky, bacony flavor. You can reduce the proportions to accommodate your pot size…then you'll have your own unique Cassoulet de Katreader!
Terry says
This sounds delicious, I might try something in a crockpot. But a whole pound of bacon?! My goodness the clogged arteries…
I am thinking this recipe feed a small army?
Kevin Lee Jacobs says
Terry – Yes, I used an entire pound. But I'm sure it would be good with half that amount, too. (I'll amend the recipe to state this.)
Now, depending on how many duck legs and sausages you use, this cassoulet can, in fact, feed a small army…or just two big eaters – like me and my partner – over the course of a weekend. We enjoyed the stew on Friday evening, and again for lunch on both Saturday and Sunday. It was even more flavorful after being refrigerated/reheated!
Terry says
I am making “Cassoulet de Therese” today. Lucky for me I have a French name already. Chicken thigh instead of duck, ground homemade sausage, using chicken broth for the liquid, some bacon but not a whole pound 🙂 and lots and lots of garlic! So far the broth itself is DELICIOUS and it has only begun to simmer in the pot. The whole house smells like garlic lol. I don't have cannellini beans, just small white beans. Thanks for the idea, I think this is going to be wonderful! All I have ever made with this kind of bean is Boston Baked Beans.
Kevin Lee Jacobs says
Terry – your Cassoulet de Therese sounds divine. Let us know how it turns out…