Fossil Farms Cassoulet
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4 ea. Fossil Farms Duck Leg Confit, trimmed of excess fat and pulled off the bone
3 ea. links Fossil Farms Pekin Duck Sausage with Foie Gras, sliced crosswise
4 oz. Fossil Farms Berkshire Pork Bacon, cut into 1-inch cubes
1 ea. medium onion, cut into 1/2 inch dice
3 qt. chicken stock
1 large head of garlic, separated into cloves and peeled and sliced
2 cups coarse fresh breadcrumbs
1/2 ea. head of escarole, chopped small
2 tbsp. chopped parsley
1 tbsp. thyme, picked
2 tbsp. unsalted butter
1 tbsp. olive oil (as needed)
1 lb. dried flageolets or whatever white beans that are available, rinsed then soaked for 2 hours and drained
Fresh black pepper
In a large heavy pot, brown the sausage, then remove from pot and reserve. Render the bacon
and sweat all vegetables except the escarole and parsley. Add a bit of olive oil if the vegetables are sticking to the bottom of the top, as needed. Add the chicken stock and beans and cook until tender. Once beans are cooked, turn off the heat. Add the Duck Confit meat and fold in escarole then butter. Season with salt and pepper. Put in small crock pots or any oven safe ceramic or cast iron pot. Bake at 300F until bubbly and piping hot.
Garnish with breadcrumbs and parsley. Serve.