How to make duck cassoulet

Every time we arrive at Vitarel, it's late, and we're starving. Customarily, the shops are closed—either because they always close when you most need them or because it's some obscure French holiday. (There are a lot of those! Remember, this is rural southwest France.) Having learned our lesson, we are now more prepared than in the past. We always have duck cassoulet in a can and a bottle of wine waiting in the pantry. It's a perfect, tasty, quick meal that's also very French and healthy! Who knew canned food could be so good?

For some context, cassoulet is a traditional and hearty dish that comes from our area, the southwest region of France. It has a rich history with plenty of regional variation. It is a dish that has stood the test of time and continues to be a beloved staple in French cuisine.

If you have more time, you should make your own. It's great all year round but tastes even better in the winter. This is one of our favorite dishes, and if you can find all the ingredients at local markets, it will be even better than the canned version! (We have plenty of fresh herbs in the garden.)

Here is my favorite recipe that serves 4-6 people. (Remember to soak the beans the night before, but you can also use canned beans if you forgot!)

Ingredients

Meat

- 2 duck legs (about 1 lb.)

- 2 pork chops (about 1 lb., boneless)

- 2 sausages

Vegetables & Legumes

- 2 cups cannellini beans, soaked overnight and drained

- 1 large onion, diced

- 4 cloves garlic, minced

- 2 carrots, peeled and diced

- 1 stalk celery, diced

Liquids

- 4 cups low-sodium chicken broth

- 1 cup dry white wine (optional)

Herbs & Spices (Look in the garden next to the Atelier for fresh herbs)

- 2 sprigs fresh thyme

- 2 sprigs fresh rosemary

- 1 bay leaf

- Salt and pepper to taste

Topping

- 1 cup whole-grain breadcrumbs

- 2 tablespoons olive oil

Instructions

1. Preparation: Preheat the oven to 325°F (163°C).

2. Meat Searing: In a large oven-safe pot over medium-high heat, sear the duck legs, pork chops, and sausages until browned on all sides. Remove from the pot and set aside.

3. Vegetable Sauté: In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the onion becomes translucent.

4. Beans: Add the soaked cannellini beans to the pot, stirring to combine.

5. Liquids and Herbs: Pour in the chicken broth and white wine (if using). Add thyme, rosemary, and bay leaf. Season with salt and pepper.

6. Meat Return: Place the seared duck, pork, and sausages back into the pot, ensuring they are submerged in the liquid.

7. Initial Cooking: Cover the pot and place it in the oven. Bake for 1.5 to 2 hours, or until the beans are tender.

8. Breadcrumb Topping: In a bowl, mix the whole-grain breadcrumbs with olive oil. Spread this mixture evenly over the cassoulet.

9. Final Cooking: Increase the oven temperature to 400°F (204°C). Uncover the pot and bake for an additional 20-30 minutes, or until the breadcrumb topping is golden.

10. Serve: Once done, remove the herb sprigs and bay leaf. Serve hot, garnished with additional herbs if desired.

Enjoy your healthy Duck Cassoulet with Sausage and Pork!

For your trip to Vitarel, rest assured there will be a can of duck cassoulet and a bottle of hearty Cahors wine waiting for you!