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MOCK CASSOULET




Source of Recipe


The Wichita Eagle--


Recipe Introduction


MOCK CASSOULET WITH SMOKED BACON, SHALLOTS AND THYME


Preparation time: 25 minutes; cooking time 1 hour, 25 minutes. Cassoulet is usually a three-day project, but the essential elements of this classic French country dish can be put together in this two-hour version. Look for real hardwood-smoked bacon at butcher shops or specialty food markets. Duck confit is available fresh or canned at some specialty food shops.





List of Ingredients




8 oz. thick-sliced smoked bacon, cut in 1-inch pieces
1/2lb. garlic sausage, such as kielbasa, cut in 1/2-inch slices
5 shallots, chopped
4 cloves garlic, chopped
2 legs duck confit, optional
2 tablespoons fresh thyme leaves, or 1 tablespoon dried
1 tablespoon tomato paste
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1 cup dry white wine
2 cans (14 1/4 oz. each) chicken broth
2 cans (19 oz. each) cannellini or navy beans, drained, rinsed
2 cups fresh bread crumbs
2 tablespoons olive oil


Recipe




Cook bacon in large, heavy Dutch oven over medium heat, stirring, until almost browned, 6 minutes. Add sausage; cook, stirring, until browned, 4 minutes.

Heat oven to 375 degrees. Add shallots and garlic to Dutch oven; cook, stirring occasionally, 4 minutes. Add duck legs; cook, turning once, to brown slightly, 5 minutes. Stir in thyme, tomato paste, pepper and salt. Cook 1 minute. Stir in wine, scraping up browned bits on bottom of pan. Heat to a boil; cook until reduced by 3/4, about 5 minutes. Stir in chicken broth and beans. Cover; cook in oven 1 hour.

Toss bread crumbs and olive oil in a large bowl. Remove casserole from oven; top with bread crumbs. Bake until crumbs are browned, 20 minutes.

MAKES 8 SERVINGS.