Serves 4 (and yields extra duck confit & stewed beans*)
Ingredients
For Duck Confit
- 8-10 ducks legs
- salt & pepper for seasoning
- 1½ cups olive oil
- 1½ cups duck fat (or use additional olive oil)
- 4 sprigs fresh thyme
- 2 tbsp ginger, sliced
- 10 cloves garlic, whole
For Cassoulet
- 1 qt dried red kidney beans
- 2 tbsp canola oil
- 5-8 cloves garlic, sliced
- ½ jalapeno pepper, sliced
- 3" piece of ginger, peeled & thinly sliced
- 1 cup green bell pepper, diced
- 1 cup Spanish onion, diced
- 1 cup celery, diced
- 2 cups andouille sausage, sliced ½" thick + ½ link, split
- 2 tbsp jerk seasoning
- 2 tbsp dark chili powder
- 2 tbsp paprika
- 2 tsp allspice
- 1 tbsp ginger powder
- 1 tbsp curry powder
- 1 tsp cayenne pepper
- 5 sprigs fresh thyme
- 2 qts chicken stock
- 1 qt water
- 2 tbsp duck fat (reserved from duck confit)
- ½ cup croutons (cornbread suggested)
- olive oil for drizzling
How-to
Day Ahead Preparations - Soak Beans & Make Duck Confit
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Soak beans in water overnight
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Preheat oven to 300º
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Season duck legs with salt & pepper. Place in a large, shallow baking dish with garlic cloves, sliced ginger & thyme
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Top with duck fat and olive oil (if duck fat cannot be found, more olive oil can be used in place)
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Bake, uncovered 1-1¼ hours. Remove and allow to cool. Reserve 2 tbsp fat for cooking
Assemble & Finish Cassoulet
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Preheat oven to 450º
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Heat 2 tbsp canola oil in a large pot over medium-high heat
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Sauté ginger, garlic and jalapeno pepper for 2 minutes
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Add bell pepper, onion and celery. Soften for 3-5 minutes
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Add sliced andouille and saute for 2 minutes
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Drain the kidney beans and add to the pot
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Add spices, thyme sprigs and stir. Pour in chicken stock and water. Bring to a boil, then reduce heat to simmer. Cover and cook for 1-1¼ hours until the beans are tender, and the mixture has slightly thickened
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Heat reserved fat from duck confit in saute pan over medium-high heat
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Salt both sides of 2-4 confit duck legs and add to pan
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Add split andouille sausage to pan, split-side down. Sear both duck and sausage 2 minutes per side
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Ladle bean mixture into oven-proof serving dish (or individual, smaller dishes such as clay cazuelas). (There will be extra beans left over.) Top with croutons and bake 3-5 minutes
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Remove from oven and garnish with fresh thyme and a drizzle of olive oil for sheen
*Note: The recipe yields extra duck confit and stewed beans. Keep duck in refrigerator submerged in fat, and use for a variety of dishes, for example, seared, pulled and served atop salad greens, etc. The stewed beans can be served as an entree atop rice
Tupelo
1193 Cambridge Street
Cambridge, MA 02139
617-868-0004