Recipe courtesy of Kelsey Nixon
Episode: Stews
Total:
1 hr 35 min
Prep:
25 min
Cook:
1 hr 10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 35 min
Prep:
25 min
Cook:
1 hr 10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 tablespoons olive oil, divided
  • 8 ounces loose or bulk hot Italian sausage
  • 8 ounces slab bacon, cut into lardons
  • 1 medium onion, diced
  • 3 medium carrots, diced unpeeled
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed
  • 1 medium zucchini, diced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon torn fresh rosemary leaves 2 cups low-sodium chicken broth or stock
  • 3 cans (15.5-ounce) cannellini beans, drained and rinsed or 8 ounces dried cannellini beans, cooked
  • 2 pieces duck confit leg and thigh, optional, but suggested
  • 1 cup bread crumbs
  • 3 tablespoons butter, melted
  • 3 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

In a large Dutch oven, heat the oil over medium-heat. Add the Italian sausage and bacon to brown on all sides breaking up with the back of a wooden spoon, about 10 minutes. Remove all but 2 tablespoons fat. Add the onion, carrots, celery, and garlic and saute briefly, just until fragrant scraping up any browned bits. Add the zucchini, diced tomatoes, thyme, rosemary, chicken broth, and canned or cooked cannellini beans. Bring the mixture to a simmer. Add the duck confit. Remove the Dutch oven from the stovetop and place in a 350 degree F oven for 30 minutes remove and sprinkle the bread crumbs and place back in the oven for another 10 minutes or until golden brown.

Cassoulet Variation:

Cajun Cassoulet: Use Andouille sausage and chicken as meat varieties. Replace the thyme and rosemary with 1 tablespoon Cajun seasoning. Substitute the cannellini beans for red beans.

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