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

duck ragu

prep time:  50 minutes
cook time:  4 - 5 hours
servings:  4 - 6

ingredients:
1 organic large duck - washed and dried
3 tablespoons olive oil
salt
pepper
4 slices duck bacon - finely diced
2 medium carrots - peeled and finely diced
5 cloves garlic - peeled and minced
3 14-ounce cans whole peeled tomatoes with their juice
1 cup italian red wine
1/4 cup plus 2 tablespoons tomato paste
1 pound pappardelle (fresh or dried)
gremolata bread crumbs or freshly grated parmesan cheese, for serving

steps:
1.  preheat the oven to 350 degrees.  trim off excess skin from the opening to the duck's cavity and back end.  rub the entire duck with 1 tablespoon of olive oil and sprinkle liberally with salt and pepper, inside and out.  roast it for a total of 2 hours, flipping it from its back to its breast every 30 minutes.  let it cool in the pan until you can handle it.

2.  drain off the fat and either discard or reserve it for another use, such as roasting potatoes.  while the duck is roasting, heat 2 tablespoons of olive oil in a dutch oven over medium-high heat and add the duck bacon.  cook for 5 minutes, stirring occasionally, or until starting to drip. 

3.  add the onions, carrots, garlic and rosemary.  turn the heat down to low and cook, stirring occasionally for 15 minutes or until softened.  add the tomatoes and their juice and put 1/2 cup water into one can, swish it around to get all the tomato stuck to the sides, pour into the next can, and repeat again with the third.  add the tomato water to the dutch oven along with the wine, a good grind of pepper, and a healthy pinch of salt.  bring to a boil and then turn the heat down very low and let simmer for 1 hour and 15 minutes.

4.  after the duck has cooled down a bit, remove and discard the skin and bones and shred the meat.  fold the duck meat into the ragu along with the tomato paste and cook on very low heat, uncovered, for at least 1 hour (and up to 4), adding splashes of water if necessary to keep it from drying out (continue to season with salt and pepper as you splash).

5.  to serve, cook the pasta, divide it among bowls, and spoon a generous amount of duck ragu over the pasta  top with the gremolata bread crumbs or parmesan.

- goop, april 2011