CASSOULET D'ARTAGNON

By BobD

Ingredients

• 12 SERVINGS
• 2 lbs Coco Tarbais or Great Northern beans, rinsed and picked over
• 12 oz ventrèche in one piece
• 10 cloves garlic, peeled
• 2 medium onions, skinned and cut in half
• 1 carrot, coarsely chopped
• bouquet garni made of 5 parsley sprigs, 3 celery leaves, 1 thyme sprig, 1 bay leaf, 5 cloves, and 10 peppercorns, wrapped in cheesecloth and tied
• 10 c water
• 6 Duck Legs Confit, cut in half at the joint
• 6.5 oz of Duck and Veal Demi-Glace dissolved in 3 1/2 c of water
• 1 tbsp tomato paste
• kosher salt and freshly ground black pepper to taste
• 4 links (8.5 ounces) Duck and Armagnac Sausage, lightly browned, then cut in thirds crosswise
• 1 lb fresh Garlic Sausage, cut into 12 slices
• 1/4 c Duck Fat

Details

Servings 12
Adapted from dartagnan.com

Preparation

Step 1

Directions

1. Cover beans with water and soak overnight. Drain and put into a large heavy casserole, preferably enameled cast-iron, with ventrèche, garlic, onions, carrot and bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour.

2. Drain beans, discard onions and bouquet garni. Cut ventrèche into 1/2 inch squares.

3. Season beans with 1 teaspoon salt and several grindings of pepper.

4. Preheat oven to 325° F.

5. Place half of the bean mixture in casserole. Add duck legs, browned duck sausages, chopped ventrèche and garlic sausage slices, then cover with remaining beans.

6. Mix tomato paste into dissolved demi-glace, then pour over bean mixture.

7. Drizzle duck fat over top.

8. Cover and bake until hot and bubbling, about 2 hours. Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. Bring to room temperature before proceeding.

9. Increase oven temperature to 400° F. Uncover casserole and bake until top is browned, about 20 minutes. Remove from oven and serve.