CASSOULET

Total time: 1-2 hours + 24 hours for confit, Serves 2

Meat Ingredients

  • 2 Each Five Spice Duck Leg Confit
  • 2 Fully Cooked Pork Sausages (toulouse, bratwurst, salt and pepper)

Pork and Bean Stew Ingredients

  • 1 Pound Pork Stew Meat (cubed pork shoulder)
  • ¼ c Flour (can substitute corn starch)
  • 1 Pound Dried Great Northern Beans (can substitute for dried cannellini beans)
  • 1 Quart Pork Stock (can substitute for chicken stock)
  • 2 c Water
  • 1 Large Carrot, small sized diced
  • 1 Large Onion, small sized diced
  • 2 tabelspoons Minced Garlic
  • 1 tabelspoon Tomato Paste
  • 3 Bay Leaves
  • 5 Sprigs Thyme
  • Salt and Pepper to Taste

Garnish

  • ½ c Toasted Bread Crumbs
  • ½ Bunch Finely Chopped Parsley

Preparation

  • Season pork cubes by coating them lightly with salt, then lightly coat them with flour or cornstarch.
  • Sear stew pork cubes on all sides in a large saucepan or dutch oven until golden brown and remove from the pan. Avoid scorching the bottom of the pan.
  • Using the same pan over medium-low heat, saute the onions for 2-3 minutes until slightly softened.
  • Add in the tomato paste and minced garlic and stir until the tomato paste is fully incorporated into the vegetables.
  • Add the pork cubes back into the pan with the dried beans.
  • Carefully pour the stock and water into the pan, using a wooden or plastic spoon to scrape up the bits of flavor from the bottom of the pan.
  • Bring the braise to a boil and reduce to a simmer and add in the herbs.
  • Simmer on the stovetop until the beans are tender but not falling apart, about 45-60 minutes.
  • At this point, the braising liquid should be a stew-like consistency. If not, thicken using a small amount of cornstarch slurry or a roux.
  • Remove the thyme and bay leaves.
  • Sear the duck leg confit on both sides until crispy in a saute pan with a small amount of oil.
  • Sear or roast the pork sausage to warm it and slice on a bias into 1-inch pieces.
  • To serve, dish pork and bean stew into a bowl and coat with a layer of breadcrumbs and garnish with chopped parsley.
  • Place duck confit leg atop stewed pork and beans next to the fanned-out, sliced pork sausage.