Cassoulet
Duck Confit, braised butter beans, Toulouse sausage, fresh herbs, breadcrumbs

• 6 duck legs, precooked in duck fat from local butcher or market
• 3 Toulouse sausage, or a garlicy pork sausage
• 2qt braised beans, preferably a butter bean or other large white and creamy bean.
• 1 pint chicken broth or stock, plus more if needed
• 1C finely chopped mixed herbs (sage, rosemary, parsley, thyme)
• seasoned bread crumbs, with a small amount of the mixed herbs
• 3T unsalted butter
• S&P to taste

Start by searing the duck legs, skin side down, in a sauté pan with a shallow level of duck fat. Allow the duck legs to gain a golden-brown color cooking at a medium-high heat. The sausages can be gently roasted whole in a 325° oven until they become plump and ready. In a medium sauce pot, begin to reheat the braised beans with some of the chicken stock, allow the beans to come to a gentle simmer and taste for seasoning. Careful not to have too much liquid on the beans, but enough to be well covered and coated. Once you are happy with the initial seasoning, begin to incorporate the herbs and butter.

Once you have the braising pan, casserole dish, or cast iron pan you are going to serve the dish in, you are ready to put the cassoulet together for serving. Start by arranging the duck legs around the outer area of the pan. Slice the sausages in half or thirds and tuck around the duck. Now begin to ladle the beans over the proteins until the pot is full. Again, not too much liquid is needed, but you want enough for the dish to end moist. Once your dish is full, cover with seasoned breadcrumbs and place under the broiler until golden over the top. Place the dish in the middle of the table and allow the whole crew to enjoy serving this together.

If you’re wondering about wine, the answer is 8 Years.

To complement this rich and comforting cassoulet, consider pairing it with classic French onion soup, its savory caramelized onions and melted cheese offering a delightful contrast. A fresh kale salad tossed with a light vinaigrette adds a crisp, refreshing balance to the meal, making each bite a harmonious experience that elevates your holiday gathering.

The recipe takes some time, and that’s the point. No hacks or shortcuts, just a beautiful meal designed to change the pace.
Settle in, it’s worth it.

Happy holidays from all of us at Orin Swift.