Main Dish
Mama Fritz Truffled White Bean Cassoulet
Fritz Underground Winery
24691 Dutcher Creek Road
Cloverdale, CA 95425
fritzwinery.com
- RECIPE YEAR: 2013
- RECIPE BY: Matt Paille, Epicurean Escape Catering
- YIELD: Serves 6
- PAIRS WELL WITH: Fritz Russian River Valley Pinot Noir
On cold winter nights, there is nothing better than a warm white-bean cassoulet with duck confit. A hint of truffle elevates the casserole to a higher level.
Ingredients:
- 2 cups dried navy beans, soaked in water overnight
- 7 cups chicken stock
- 3 fresh thyme sprigs
- 1 bay leaf
- 1/2 cup garlic cloves, peeled
- 1 yellow onion, diced
- Freshly ground pepper, to taste
- 2 blood sausage links
- 2 duck confit legs, meat shredded
- 1/2 cup panko (Japanese bread crumbs)
- 2 tablespoons white truffle oil
- 3 tablespoons chopped fresh flat-leaf parsley
Directions:
Drain the soaked beans and place them in a large pot. Add 6 cups of the stock and bring to a simmer, stirring occasionally, then add the thyme, bay leaf, garlic, onion and a few grinds of pepper. Continue to simmer until most of the stock has been absorbed and the beans are tender, about 50 minutes. Add water or more stock if the liquid evaporates before the beans are cooked through. Meanwhile, in a saucepan, bring the remaining 1 cup stock to a simmer. Add the sausage and poach for 8 to 10 minutes. Transfer to a cutting board and add the remaining stock to the beans, if needed. Preheat the oven to 400°F. When the beans are tender, transfer them to a casserole dish or individual ramekins. Cut the sausage into slices 1 inch thick. Scatter the sausage and the shredded duck throughout the beans. Sprinkle the bread crumbs and truffle oil over the top. Bake until the cassoulet is bubbling and golden brown on top. Garnish with the parsley and serve.
