Cassoulet is a hearty, slow cooked dish originating in southwestern France. It gets its name from the cooking vessel it is cooked in, the casserole. Typically this is a very time consuming dinner project that requires a few days of planning, execution and confiting of duck meat. Our version takes that leftover pot of Smoky Beans with Bacon, adds some additional cured meats and transforms it into a dynamic and velvety stew. We made it in our slow cooker, but this recipe is easily adaptable to the stove top or oven as long as your pot has a lid. Start this in the early afternoon and it'll be ready to go by dinner time!
2 quarts Smoky Beans with Bacon, liquid included
1 head of garlic, peeled and sliced
1 Smoked Duck Breast, sliced
2 pieces Duck Leg Confit, bone removed and meat shredded
1 piece Salsiccia Secca, sliced
2 (15 oz) jars Datterini Caramella
1 teaspoon Smoked Pimenton Paprika
2 pieces Burlap and Barrel Pemba Cloves
2 bay leaves
1 bunch thyme, stems removed + a few springs for garnish
1 bag The Pixie and the Scout Crostini, (optional)
Add all ingredients, except for the thyme sprigs and Crostini, to the slow cooker. Add 2 cups of water to the pot (you want to make sure all the ingredients are just barely submerged in liquid) and turn on the high heat setting. Cook for 4 hours, stirring occasionally or until most of the water has cooked off and the stew looks velvety and the meat is silky.
If using the crostini, there are two preferred ways to incorporate them into this meal. Drop a few pieces into your serving bowl and let them absorb all those great flavors. Alternatively, crush them up and sprinkle them over your bowl to finish.