Cassoulet

Amounts and times written inside the steps are for the original quantity.

Two Days Ahead

Cure Duck Legs

1. 01
   Mix salt, thyme, garlic, bay leaves, peppercorns, and juniper together.
2. 02
   Prick skin on duck legs all over with the tip of a paring knife. Rub legs with salt mixture, making sure to massage into flesh and skin.
3. 03
   Place legs in a large bowl and cover with plastic wrap, pressing directly onto legs. Rest a plate on top of legs and weigh down with several 28-oz. cans. Chill at least 12 hours and up to 1 day.

4. Note: If you’re going to cook the beans and ragout and combine tomorrow, soak the beans tonight. If not, just remember to soak them the day before you want to cook them.

One Day Ahead

Confit Duck Legs (Instant Pot)

1. 01
   Brush the garlic and thyme sprigs off the duck, reserving them (discard bay leaves). In a Dutch Oven on low to medium-low heat, arrange the duck legs, skin side down, with as much of the flesh touching the bottom as possible (work in 2 batches if necessary). Sear until the skin turns golden brown and the fat starts to render, 10-12 mins. Flip the duck legs over and sear on other side 8-10 mins.
2. 02
   Transfer legs and rendered fat to the Instant Pot. Scatter reserved garlic and thyme on top of the duck. Cover and cook the duck legs on high pressure for 40mins, and then release the pressure manually. Flip the legs over, and cook on high pressure for another 30mins. Let the pressure release naturally.
3. 03
   Let legs cool in fat until you can handle them, then transfer with tongs or a spider to a plate. Strain ¼ cup fat through a fine-mesh sieve into a small bowl and let cool. Cover and set aside for cooking the breadcrumbs. Strain remaining fat into an airtight container; cover and reserve for another use (like roasting potatoes).
4. 04
   Remove skin from legs, trying to keep as intact as possible; transfer skin to an airtight container. Cover and chill. Pull duck meat from bones, tearing into 2" pieces; discard bones and cartilage. Place meat in another airtight container; cover and chill. You won’t need the skin, meat, or fat until you’re ready to assemble the cassoulet.

5. Note: you will be left with a dark brown liquid (the duck stock) that will separate from the white duck fat as it cools. Add this elixir to the ragout

Cook the Beans (Instant Pot)

1. 01
   Stick a clove into each onion half. Place in Instant Pot along with beans, duck prosciutto, carrots, garlic, thyme, and bay leaf; Add 6 cups cold water and 3 cups chicken stock plus 1 tbsp of olive oil to cover beans by 2". Season with several grinds of pepper and stir.
2. 02
   Cover, twist to lock the lid, and turn the valve to sealing. Set Instant Pot to Manual High Pressure for 40mins.
3. 03
   When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.
4. 04
   Skim surface to remove any residue.
5. 05
   Pluck out and discard onion, carrots, garlic, thyme, and bay leaf. Transfer pancetta to a cutting board; let cool slightly, then cut into 1x¼" pieces. Add to ragu pot.

Cook Ragout

1. 01
   Meanwhile, sprinkle lamb belly with 1½ tsp. Diamond Crystal kosher salt and several grinds of pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook lamb belly, turning, until browned all over, about 15 minutes; transfer to a plate.
2. 02
   Reduce heat to medium and place onion, carrot, and garlic in pot; season with salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8–10 minutes. Return lamb to pot and add thyme, bay leaf, tomatoes, and stock. Bring to a boil. Reduce heat, partially cover pot, and simmer gently, skimming fat occasionally, until meat is fork-tender, 1¾–2 hours. Pluck out and discard thyme and bay leaf. Let ragout cool slightly.

Combine Beans and Ragout

1. 01
   Using a slotted spoon, transfer bean mixture to pot with ragout. Add enough cooking liquid from beans just to cover. Pour remaining bean cooking liquid into an airtight container and chill; you may need it for finishing the cassoulet later. Let ragout mixture cool completely, then cover and chill at least 12 hours.

2. Do Ahead: Ragout and beans can be combined 2 days ahead. Keep chilled.

The Day Of

Temper and Season Ragout Mixture

1. 01
   Remove ragout mixture from refrigerator and skim fat from surface; discard. Cover pot and bring ragout to a gentle simmer over medium-low heat. Taste and season conservatively with salt and pepper if needed (the duck will add considerable saltiness when mixed in).

Prepare Sausage and Breadcrumbs

1. 01
   Remove reserved duck meat and skin from refrigerator. Let meat come to room temperature.
2. 02
   Meanwhile, arrange skin in a single layer in an 8-qt. Dutch oven or other heavy pot (the same one you’ll cook the cassoulet in). Cook over low heat, turning occasionally, until golden brown and crisp, 20–30 minutes. Using tongs, transfer skin to paper towels and blot away excess fat.
3. 03
   Prick turkey/duck sausages all over with a fork and cook in fat in same pot, turning occasionally, until browned all over and cooked through, 12–15 minutes. Transfer to a plate and let cool slightly. Cut into 2" pieces.
4. 04
   Add breadcrumbs to pot and cook, stirring often, until golden in spots and starting to crisp, about 5 minutes. If breadcrumbs seem very dry or are sticking to the pot, add 1–2 Tbsp. reserved duck fat. Transfer breadcrumbs to a medium bowl and let cool slightly. Add parsley and toss to combine. Wipe out pot and let cool.

Layer Cassoulet

1. 01
   Rub inside of cooled pot with cut sides of garlic; ladle in one-third of ragout mixture. Top with half of turkey/duck sausage, turkey kielbasa, and duck meat, then another third of ragout mixture. Top with remaining duck meat and sausages, then remaining ragout mixture. Liquid should come to top of beans. Add reserved bean cooking liquid if needed.

2. Do Ahead: Cassoulet can be assembled 1 day ahead; cover and chill. Bring to room temperature before proceeding. Store breadcrumbs and duck skin separately airtight at room temperature.

Bake Cassoulet

1. 01
   Preheat oven to 375°. Scatter two-thirds of breadcrumb mixture over cassoulet.
2. 02
   Bake, uncovered, until a golden crust forms, 25–30 minutes. Remove from oven and use a spoon to break up crust, pressing very gently so crust absorbs a little liquid; smooth surface. Bake until another crust forms, 25–30 minutes; break up again. Repeat process 2 more times (for a total of 4 times). If mixture starts to look dry, moisten with a bit of reserved bean cooking liquid when breaking up the crust.
3. 03
   Top cassoulet with remaining breadcrumb mixture; bake until golden brown, 15–20 minutes. Let rest at least 25 minutes before serving.
4. 04
   Divide cassoulet among bowls; crumble duck skin over.

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