This is an Alsatian dish that will warm the cockles of your heart on a cold day. You can use pretty well any meat you like except beef. It’s usually duck in France, but you can use chicken instead. Some recipes call for breadcrumbs sprinkled over the top, and some make this a very thick dish.
I prefer the lighter style rather than thick gravy so I avoid the breadcrumbs and too many beans and add more stock or wine. You suit yourself. You can cook this on the stove (on lowish heat once the basics are in place) or in the oven.
Ingredients
duck fat or olive oil or butter or a combo
1-2 cloves garlic, finely chopped
2 coarsely chopped spring onions
2-3 duck or chicken Marylands or a mix of both. If you want to use duck, it’s best to do it as a confit – baking it covered in duck fat – to make sure it doesn’t dry out. Bake it for about 1 hour 15 minutes, then add it to the Cassoulet (without the fat) .
1 or 2 coarse pork sausages
thick pieces of speck or bacon
Half tin of diced or crushed tomatoes
2 – 3 cups chicken or vegetable stock
3 cups dry white wine
2-2 tbsp tomato paste
diced baby parsnips
diced carrots
1 leek, trimmed and sliced thick
a tin of Cannelini beans
couple of bay leaves
2 sprigs of thyme
sprigs of rosemary
Salt and freshly ground black pepper
3 tbsp chopped parsley
Method
1. Start frying the onions and garlic in a big pan, then add the chicken pieces lightly dusted in seasoned flour. Get everything browning lightly
2. Add tomatoes, celery/parsnips, carrots, stock and wine and bring to simmer, then transfer to a casserole dish and put in the oven on 175/375. Add more stock or wine to cover most of the ingredients.
3. 45 minutes later, pull casserole out to stir, then add the bacon / speck, sausages (give them a quick browning in a fry pan first if you have time) and the leeks. Taste and add seasoning if needed. Add more stock if it’s too thick. Put back into oven for another 30 minutes.
4. Adjust liquid and seasoning to suit, add the duck (but leave the duck fat behind), beans, herbs and chopped parsley, then put it back in the oven for another 10 – 15 minutes.
5. Do a final check for taste and consistency, then put it on the stove to settle for a few minutes.
This dish can be eaten on its own, or served with potatoes or rice.
Wines to drink with this dish: Red Burgundy/Pinot Noir, a soft Merlot, a light to medium Cote-du-Rhone or (GSM) Grenache Shiraz Mourvedre. If you prefer white wine, choose an old Riesling or big buttery Chardonnay.
Kim