Finally the finale. The year of meat has come to an end. This month is the last Charcutepalooza challenge, which requires a menu, platter or composed dish incorporating 3-4 of the charcuterie items prepared over the year. My first inclination was to prepare a platter, because, frankly, this is how I best prefer to enjoy charcuterie – on a large wooden board with an array of little bowls filled with pickles, mustard, black peppercorns and sea salt, accompanied by slabs of country style bread (and just a little cheese.)
But this is the finale, so something more substantial and celebratory than a charcuterie board is in order. December is holiday season, and nothing speaks more to our Danish family than duck at Christmas. And what better way to celebrate duck than with a cassoulet – a French white bean stew brimming with duck leg confit, sausage and bacon. This version is not an authentic cassoulet, as I had to use whatever homemade charcuterie I had in the freezer or could make on short notice. So, I am calling it a Charcutepalooza Cassoulet – or a Duck, Sausage and White Bean Stew.
Duck, Sausage and White Bean Stew
Start with uncooked white beans for best results – canned beans will turn mushy. If you don’t have access to duck confit, then substitute with an additional pound of duck breast. Serves 4-6.
1 cup dried cannelini beans or northern beans, rinsed
1 tablespoon olive oil
1 pound duck breast (1 large), skin removed and reserved for another use
1/2 pound mild pork sausage
1/4 pound bacon, cut in 1/2 inch chunks
3 cloves garlic, chopped
1 large yellow onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
1 cup dry white wine
1 can (15 ounces) plum tomatoes with juice
3 cups chicken stock
1 bay leaf
2 teaspoons dried thyme
2 confit duck legs, boned, meat shredded
Bring beans and 4 cups (1 liter) of water to a boil. Remove from heat and cover. Let stand 1 hour. Drain.
Preheat oven to 325 F. (170 C.) Heat olive oil in a large oven-proof pot with lid or Dutch oven over medium-high heat. Add sausage and duck breasts in batches without overcrowding. Brown on all sides. Transfer to a cutting board. When cool enough to handle, halve each sausage and cut duck breasts in 2 inch chunks.
Add bacon to the pot. Saute until lightly brown and fat renders. Pour off all but 1 tablespoon fat. Add garlic, onion, carrot and celery. Saute until lightly browned, 6-8 minutes. Add wine, scraping up any brown bits; reduce by half. Add tomatoes, chicken stock, bay leaf and thyme. Stir in beans and return sausage and duck breast to the pot, submerging in the stock. (If necessary, add more stock to cover.) Cover and transfer to oven. Cook until beans are tender, about 2 hours. Remove from oven and stir in the duck confit. Return to oven and cook, partially covered, for an additional 1 hour.
What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and partnering with Food52 and Punk Domestics. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie.