3.18.2013

duck "cassoulet"

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 14-ounce cans cannelloni beans - rinsed and drained
1 big dark green leaf from the outside of a leek
7 cloves peeled garlic - 3 crushed, 4 finely sliced
salt
bouquet garni of 3 sprigs fresh parsley, 1 sprig chervil, 2 cloves, 1 bay leaf and 6 peppercorns
4 slices duck bacon - fat removed from all but 1 - chopped into lardons
1 medium yellow onion - peeled and finely chopped
1 14-ounce can whole peeled tomatoes with their juice
pepper
4 legs duck confit - excess fat scraped off
2 tablespoons olive oil
1/2 day-old baguette - cut into coarse crumbs
1 tablespoon fresh parsley
2 sprigs fresh thyme

steps:
1.  combine the beans, leek leaf, 1 crushed clove garlic, a large pinch of salt and the bouquet garni in a large saucepan.  cover with cold water, bring to a boil, and lover the heat.  let simmer over low heat while you proceed.

2.  in a large heavy pot, cook the duck bacon over medium-high heat for 3 minutes, or until beginning to render and brown.  turn the heat to low and add the onion and the 4 sliced cloves garlic.  cook for 15 minutes, keeping the heat low.  add th tomatoes and their juice, crushing them with a wooden spoon, a pinch of salt, and a few healthy grinds of black pepper.  simmer on low for half an hour.

3.  meanwhile, put the duck legs in a large frying pan and set it over medium heat.  let the duck legs brown deeply on both sides, about 5 minutes a side, and remove to a plate, reserving the fat in the pan.  add the olive oil to the pan along with the 2 remaining crushed cloves garlic, keeping the heat at medium.  add the bread crumbs and cook, stirring, until fragrant, abou2 minutes.  remove from heat, discard the garlic, and stir in the parsley.  drain the beans, reserving their cooking liquid and discarding the leek, garlic, and bouquet garni.  stir the beans into the tomato mixture, nestle in the thyme and the duck legs.  season with salt and pepper.

4.  preheat the oven to 350 degrees.  scatter the bred crumbs over the top of the cassoulet and evenly ladle over 1 1/2 cups of the bean cooking liquid.  bake until the bread crumbs are nicely browned, about 1/2 hour.

- goop, march 2013

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