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  • Smoked Cassoulet with Duck Confit by @FeedMeDearly
 
  • Smoked Cassoulet with Duck Confit by @FeedMeDearly
 

Smoked Cassoulet with Duck Confit by @FeedMeDearly

Smoked Cassoulet with Duck Confit by =FeedMeDearly
0.0
0.00Smoked Cassoulet with Duck Confit by =FeedMeDearly
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  • Difficulty5/5
  • Prep time20 mins
  • Cook time2 hrs
  • Serves4 - 6
  • HardwoodCherry

Slow smoked hearty cassoulet is comprised of white beans, herbs, bacon and sausage. Topped with crispy duck confit, this is one incredible French dish.

Ingredients

  • 1 lb pork sausages, cut crosswise
  • 1 lb package bacon, cut crosswise
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tbsp thyme
  • 2 tbsp tomato paste
  • 1 (14 oz) canned diced tomatoes, drained
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 (28 oz) cannellini beans, drained and rinsed
  • 1 handful flat leaf parsley, chopped and divided
  • 4 legs duck confit
  • 2 cups fresh breadcrumbs
  • salt and pepper, to taste
  • 1 lb pork sausages, cut crosswise
  • 1 lb package bacon, cut crosswise
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tbsp thyme
  • 2 tbsp tomato paste
  • 1 (14 oz) canned diced tomatoes, drained
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 (28 oz) cannellini beans, drained and rinsed
  • 1 handful flat leaf parsley, chopped and divided
  • 4 legs duck confit
  • 2 cups fresh breadcrumbs
  • salt and pepper, to taste

Preparation

In a large sauté pan on medium heat, cook the sausages and bacon, stirring frequently, so that the sausage is cooked through and the bacon is crisp. Set aside and drain all but 2 tbsp of the leftover fat.

Put the pan back on the heat on medium, and add the onion, carrot, celery, garlic and thyme and a pinch of salt and pepper. Sauté until soft (about 6-8 minutes).

When the vegetables are almost done, add the tomato paste, and cook for another minute.

Add tomatoes; cook them down for a few mins and then add wine; reduce by half.

Add broth and boil then reduce heat to medium-low and cook, partially covered, until liquid has thickened, about 30 minutes (mixture should be loose; if not, add more stock).

While the stew cooks down, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to the Smoke setting and preheat, lid closed, for 5 minutes.

Once the stew has cooked down, stir in the sausage and bacon, the beans and half the chopped parsley. Toss to combine and if necessary, season with a little more salt and pepper.

You can either smoke the cassoulet in the sauté pan, or if you’d like, transfer to a baking dish.

In a sauté pan on low heat, cook the duck confit until the fat has rendered and both sides are crispy (about 6-7 minutes per side). Remove and set aside, draining off all but 3 tbsp of the fat.

Add the breadcrumbs and toast in the skillet until golden, then season with a pinch of salt and stir in the remaining parsley.

Scatter the breadcrumbs over the bean mixture, top with the duck legs, and then transfer to the Traeger. Smoke the the cassoulet for 90 minutes.

Take off grill and allow to cool. Enjoy!

Recipe provided by Jessica Fiorillo. Check out her Instagram @FeedMeDearly for more recipes and food inspiration. 

  • Difficulty5/5
  • Prep time20 mins
  • Cook time2 hrs
  • Serves4 - 6
  • HardwoodCherry

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