White Bean Casserole with Preserved Duck

Serves 6

Every winter, I crave cassoulet, the classic French white bean stew that features a variety of game and sausage. But I never feel like going to the trouble of making it from scratch, which calls for preserving duck legs, and other labor-intensive steps. This casserole is by no means a true cassoulet, but it boasts many of the same flavors and textures. One of the ways it shortcuts the classic recipe is that it calls for a store-bought duck leg confit rather than asking you to make your own. Confit duck legs are available from specialty shops and gourmet markets (also see Mail-Order sources.

I recommend serving this with a salad of sturdy bitter greens (frisée or escarole) dressed simply with oil, vinegar, and minced garlic.

 

2 tablespoons olive oil

8 confit duck legs

8 ounces slab bacon, cut into large dice

2 small carrots, peeled, halved lengthwise, and cut on the bias into ¹/₄-inch pieces

1 small Spanish onion, peeled and minced

4 cloves garlic, peeled and minced

Two 1-pound-13-ounce cans cannellini beans, drained and rinsed

1 cup store-bought, reduced-sodium chicken broth or homemade Chicken Stock

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh oregano leaves

Coarse salt

Freshly ground black pepper

1¹/₂ cups dried bread crumbs

 

1. Preheat the oven to 375°F.

2. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the duck confit, skin side down, and cook until nicely browned and crisp, about 10 minutes. Using tongs or a slotted spoon, transfer the legs to a plate, leaving the duck fat in the pot.

3. Add the bacon dice and cook until the fat renders and the bacon is crisp, about 7 minutes. Add the carrots, onion, and garlic, and cook until tender, 5 to 6 minutes. Add the beans, broth, thyme, and oregano. Stir, and season with just a little salt and a generous amount of pepper. Cook until the beans are warmed through, 8 to 10 minutes.

4. Use a wooden spoon to smooth the beans in an even layer on the bottom of the casserole. Return the duck legs to the casserole, skin side up, and top with the bread crumbs. If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month. Bring to room temperature before proceeding.

5. Transfer the casserole to the oven and bake for 35 to 40 minutes, or until the top is nicely browned and the liquid is bubbling around its edges.

6. To serve, divide the casserole among 6 warm plates or bowls and serve at once.

VARIATION

White Bean Casserole with Sweet Sausage and Sage

If you can’t find preserved duck, use this as a vehicle for sausage (also an important cassoulet ingredient), replacing the duck legs with four 4-ounce sweet sausages. Brown them as you would the duck in Step 2, then slice crosswise in half before returning them to the pot in Step 4.