Main Dish
Duck and Pork Cassoulet
Mazzocco Sonoma Winery
1400 Lytton Springs Road
Healdsburg, CA 95448
mazzocco.com
- RECIPE YEAR: 2015
- RECIPE BY: Chef Bruce Riezenman, Park Avenue Catering
- YIELD: Serves 8
- PAIRS WELL WITH: Seaton Zinfandel
A classic cassoulet is just the thing to warm your winter evenings. It is rustic and flavorful, and epitomizes what we know as comfort food. Create your perfect pairing with a Mazzocco Zinfandel.
Ingredients:
- 3/4 pound pork shoulder, trimmed of fat and cut into cubes
- 3 teaspoons kosher salt
- 6 ounces bacon, diced
- 6 garlic cloves, sliced
- 1 1/2 cups diced yellow onions
- 1 cup peeled and diced carrots
- 18 grindings of pepper
- 3 teaspoons herbes de Provence
- 1 1/2 cups diced cremini mushrooms
- 1 1/2 cups canned diced tomatoes, drained
- 5 cups chicken stock
- 1 pound mild Italian sausage, cooked, casings removed and meat chopped
- 8 cups cooked white beans
- 1 pound duck confit meat (in large chunks), skin, fat and bones removed
- 2 cups panko (Japanese bread crumbs)
Directions:
Preheat the oven to 375°F. In a bowl, toss the pork shoulder with 1 teaspoon of the salt. Let stand at room temperature for 20 minutes. Meanwhile, put the bacon in a heavy 5-quart saucepan and set over medium heat. Cover and cook, stirring occasionally, until the fat is rendered and the bacon is golden and crisp. Transfer the bacon to paper towels to drain. Add the pork to the hot bacon fat in the pan, increase the heat to medium-high and brown the pork. Transfer to a bowl. Reduce the heat to medium and add the bacon, garlic, onions and carrots to the pan with the bacon fat. Add the remaining 2 teaspoons salt, the pepper and herbes de Provence. Cover and cook, stirring occasionally, until the vegetables are soft. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Return the pork to the pot. Add the tomatoes, stock, sausage, white beans and duck meat and bring to a simmer. Transfer the mixture to an 11-by-15-inch ceramic baking dish or 2 baking dishes that are large enough to hold all of the ingredients. Bake, uncovered, for 30 minutes, allowing the top of the cassoulet to form a crust. Stir the cassoulet to fold in the crust. Bake for 30 minutes more and stir again to fold in the crust. Top the cassoulet with the panko and bake until the crumbs begin to turn golden and form a nice crust on top, about 30 minutes more. Let the cassoulet cool for a few minutes and then serve.
