Cassoulet

Ingredients

4 chicken confit quarters or duck confit

3 cans cannellini beans, drained

2 carrots, diced

2 celery stalks, sliced

1 onion, diced

3 cloves garlic, minced

3-4 cups chicken bone stock

3/4 cup pancetta, small dice

1 smoked keilbasa sausage, sliced

1 tbsp duck fat

1/2 tsp dried thyme

pinch of ground cloves

2 bay leaves

minced chives for garnish

salt

pepper

Cooking Tools

Dutch oven or

Cassoulet pan

Directions

Preheat oven to 350 Degrees F. On the stove top on medium heat, in a Dutch oven or Cassoulet pan, melt duck fat and saute Pancetta to render some of the fat. Add in carrots, celery, onions and garlic until slightly tender. Add in beans, sausage, seasoning and the stock. Bring to a simmer and lay the confit of chicken or duck and immerse into the stock and beans.  Place in the oven for about 40 minutes to evaporate some of the liquid.  Remove bay leaves before serving. Garnish with minced chives.

Serves 4