M.F.K. Inspired Cassoulet

Created by Sheana Davis, The Epicurean Connection

Yields 8 dinner servings

 

1# ham hocks

1 pound boneless pork shoulder, cut into 1-inch cubes

1/2 teaspoon each Kosher Salt and freshly ground pepper

1/4 teaspoon chili flakes

2 pounds dried Rancho Gordo White beans, washed

8 ounces duck prosciutto, cut into strips

8 ounces pork prosciutto, chopped, cut into strips

1/2 cup duck fat

12 cloves of garlic, unpeeled and chopped

2 cups carrots, peeled and sliced 1/2 inch thick

2 cups white onion, cut in to 1/2 inch pieces

1 cup tomato paste

4 quarts chicken stock

 

Bouquet garni:

6 parsley sprigs, 4 small celery ribs, 4 thyme sprigs and 2 bay leaf, tied in cheese cloth.

 

8 duck confit legs

tablespoon olive oil

1 pound fresh small pork sausages links or chunks of sausage

1/4 cup fresh bread crumbs

 

DAY ONE

Preheat oven to 350 degrees. Place the ham hocks and pork shoulder cubes in a baking sheet and sprinkle with salt, pepper and chili flakes and bake in the oven for 90 minutes. Remove from oven and allow to rest overnight.

 

Place beans in a bowl, rinse and soak overnight in a bowl in the refrigerator

DAY TWO

In a large saucepan, place the pork shoulder cubes and ham hocks and garlic with the duck fat. Add in the two prosciuttos and saute until crispy. Add in garlic, carrots and onion and saute until golden, approximately 5-7 minutes. Add in tomato paste, mixing together and evenly coating the meat and vegetables. Add in stock and bouquet garni and bring to a simmer. Add in beans, mix together and bring to a simmer and allow to simmer for 30 minutes. Gently pour into large cassoulet pan. Roast in oven for 2 hours.

Place duck confit legs and pork sausages on a baking sheet. Sprinkle with salt and pepper. Roast until crispy, approximately 25-30 minutes. Remove from oven and allow to rest.

DAY THREE, instead of baking, place cassoulet fridge and then re-heat in your fridge.

Remove cassoulet from oven and arrange duck legs and sausages on top, replace in oven and allow to roast for 30 minutes until duck is crispy. If you do not have access to a butane burner, simply sprinkle with crumbs and bake for 10 minutes or until golden on top.

 

This Cassoulet can be made In steps over 2-3 day’s.

 

Sprinkle with bread crumbs and brûlée with a butane burner and sprinkle and parsley and enjoy! Serve with a Syrah or Cab Franc.