CASSOULET OUR WAY
To make a traditional cassoulet—the emblematic “pot of beans” from France’s Lengadòc region—it takes a special earthenware pot, at least five different kinds of meats, and three to four days of fussing and tending to prepare and cook. When we don’t have the luxury of time, we make this simplified version. If we don’t have our own confit of duck to use for this simple cassoulet, we buy it already prepared from the market. It’s an easy weeknight meal and satisfies our hunger for the real thing.
4 tablespoons extra-virgin olive oil
2 fresh Italian sausages, pricked
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
Salt and pepper
3 cups cooked white beans, with a little of their cooking liquid
Confit of 2 duck legs
1 large branch fresh thyme
1 bay leaf
2 tablespoons butter, melted
1 cup fresh bread crumbs
Preheat the oven to 350°. Heat the olive oil in a medium, heavy ovenproof pot with a lid over medium heat. Brown the sausages all over, about 5 minutes. Transfer the sausages to a plate and set aside. Add the onions and garlic to the pot, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to the plate with the sausages.
Add half the cooked beans to the pot. Arrange the sausages and duck legs on the beans, then add the onions and garlic. Add the thyme and bay leaf, and cover with remaining beans. Add about ½ cup of the bean cooking liquid.
Toss the breadcrumbs with the melted butter in a small bowl. Scatter the breadcrumbs evenly over the beans. Cover the pot and bake for 35 minutes. Uncover the pot, and bake until the breadcrumbs are golden, about 10 minutes. Remove from the oven and allow to rest for 10–15 minutes before serving.