Brooklyn

SUMMER CASSOULET WITH CHLOE

SERVES 4

INGREDIENTS
8 ½ OUNCES DRIED CANNELLINI BEANS
6 GARLIC CLOVES, PEELED
2 BAY LEAVES
1 TOMATO
3 TABLESPOONS DUCK FAT OR OLIVE OIL
4 TOULOUSE SAUSAGES (OR GOOD-QUALITY HERB PORK SAUSAGES)
5 OUNCES SMOKED BACON
2 LARGE DUCK CONFIT LEGS
1 STICK OF CELERY, CHOPPED
2 ONIONS, SLICED
1 BOUQUET GARNI
1 CUP BREADCRUMBS

INSTRUCTIONS
THE NIGHT BEFORE: SOAK THE DRIED BEANS IN A LARGE BOWL OF WATER (3 TIMES THEIR VOLUME). RINSE AND DRAIN THE BEANS THE NEXT DAY.

PLACE THE SOAKED BEANS IN A LARGE PAN WITH PLENTY OF COLD WATER AND ADD TWO GARLIC CLOVES, BAY LEAVES AND TOMATO, TORN OR ROUGHLY CHOPPED. BRING TO A BOIL, THEN COOK OVER MEDIUM-HIGH HEAT FOR 30 MINUTES.

PREHEAT THE OVEN TO 200F.

IN A FRYING PAN, BROWN THE SAUSAGES WITH 1 TABLESPOON DUCK FAT ON ALL SIDES AND COOK FOR 10 MINUTES OR UNTIL DONE. REMOVE FROM THE PAN, PUT TO ONE SIDE, AND ADD THE REMAINING GARLIC CLOVES, CELERY, ONIONS AND BACON. SAUTÉ GENTLY IN THE FAT FOR 10 MINUTES UNTIL SOFTENED.

DRAIN THE PARTIALLY COOKED BEANS AND DISCARD GARLIC, TOMATO AND BAY LEAVES. POUR THE BEANS INTO THE ONIONS, FOLLOWED BY THE BOUQUET GARNI AND MEAT. ADD ONE QUART OF WATER AND BRING TO A BOIL. SEASON TO TASTE. TRANSFER TO THE OVEN AND COOK UNCOVERED FOR TWO HOURS, STIRRING EVERY 30 MINUTES UNTIL BEANS ARE SOFT.

ADJUST THE OVEN TO THE BROIL SETTING.

SPRINKLE BREADCRUMBS ON SAUSAGES, DUCK LEGS AND BEANS. DRIZZLE 2 TABLESPOONS OF DUCK FAT AND ADD CHOPPED PARSLEY. GRILL IN THE OVEN UNTIL CRUST IS GOLDEN, BETWEEN 5 TO 8 MINUTES.

SERVE IMMEDIATELY