Cajun Cassoulet

Ingredients

• 1/3 cup duck fat8 oz pancetta
• 1 onion, dice
• 1 celery root, diced
• 2 carrots, diced
• 1 can diced tomatoes
• 1 head of garlic, diced
• 2 quarts chicken or vegetable broth
• 3 cans white (cannellini or great northern) beans
• 3 duck confit legs
• 1 lb boudin
• 1 lb spicy andouille sausage
• 3 Tbsp tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 3 bay leaves
• 1 pinch of each: Paprika, Cayenne, Nutmeg, white pepper, Cardamom, Coriander
• 1 cup breadcrumbs (garlic)

Recipe

• Lightly brown pancetta in duck fat in a casserole dish. 
• Add onion, carrots and celery root and sautee ~7 mins.
• Add garlic cloves and tomatoes and heat through. 
• Add 2 quarts of broth, bay leaves, rosemary and thyme, cover and simmer on low heat for 1.5 hrs, stirring occasionally.
• Rinse beans and add to ragout and continue to simmer. 
• Preheat oven to 325F. 
• Brown boudin and andouille in duck fat and set aside. 
• Brown duck in duck fat, pull skin and meat from bone, set aside. Discard bones. 
• Stir tomato paste and remaining spices into ragout. Stir in all of the browned meats. Bake cassoulet for 1.5 hours. 
• Reduce oven temp to 275. Stir cassoulet. Sprinkle with bread crumbs. Bake for another hour, until richly browned on surface. 
• Let rest for 20 mins before serving.