Chef Aaron Chambers, Settler, Salem - Duck Cassoulet

The comfort meal to end all comfort meals: a slow-cooked casserole of white beans, layers of duck, sausage, and hearty ragout. Break out the biggest pot you own and you’ll feel transported to the French Countryside with this delicious recipe from Chef Aaron Chambers of Settler.

Ingredients:

• 1 Lb Italian white beans, dried

• 2 Qt water, for soaking

• 6 oz pancetta, 1/2in diced

• 1 C onion, 1/4in diced

• 1/2 C carrot, 1/4in diced

• 1/2 C celery, 1/4in diced

• 3 TBSP garlic, chopped

• 1 ea Bouquet Garnis

• 3 QT chicken stock, homemade preferred

• Salt + Pepper

• 1 C Panko breadcrumbs

• 1 oz parsley, chopped

• 1 oz chive, chopped

• 4 ea duck leg confit

• 4 ea garlic sausage links

Method of Preparation:

1: Soak White Beans in 2qts cold water overnight.

2: In large pot, warm duck fat over medium heat, add pancetta. Cook slowly on medium/low heat until fat is rendered out of pancetta.

3: Remove Pancetta from pan, reserve 2 Tbsp of the fat in the pan to cook vegetables.

4: Add onion, carrot, celery, garlic and let sweat over medium heat until softened.

5: Add 3qts Chicken Stock, and bouqet garnis. Bring to a boil and let simmer for 1-1.5 hours.

6: In a separate small pan, place the excess fat from the pancetta and warm up over medium heat. Add in Panko breadcrumbs and toast for about 1 minute. Turn off heat and add in chopped herbs(parsley, chives) and season to taste with salt + pepper.

7: Once beans are fully cooked, remove 1.5C of cooked beans and liquid, puree until smooth and mix into whole beans. Let cool down together overnight in the fridge.

To Serve:

1: Preheat oven to 350F

2: Sear Garlic Sausage, place beans into the bottom of a medium dutch oven. Place sausage + duck confit on top of beans gently. Place beans and meats, covered, into the oven for about 30-45 minutes until the meats are heated through - let rest for 10 minutes.

3: Sprinkle seasoned breadcrumbs and herbs over top of cassoulet, serve hot.