By: Chef Craig Flinn
(POSTED: May 7, 2012)
Cassoulet ~ Lentil Ragout & Duck Confit
- 2 tbsp olive oil
- 1 cup diced double smoked bacon
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 2 ½ cups green lentils
- 4 cups chicken stock
- 1 small can diced tomatoes
- ¼ cup maple syrup
- 1 bouquet garni (tied bundle of thyme, rosemary, parsley and bay leaf)
- ¼ cup apple cider vinegar
- 1 cup breadcrumbs
- Add 2 tbsp/50 mL olive oil to pan, and fry bacon for five minutes to render some of the fat.
- Add onions, celery, carrot, cook another five minutes until tender and the onions are translucent.
- Add lentils to the mix, and stir in until combined, then fry for few minutes.
- Deglaze with chicken stock, add the tomatoes, then add the maple syrup and your bouquet garni.
- Continue to cook on the stove at a low heat for two hours, stirring occasionally, or place the pot in a 300°F oven for two hours. Once the lentils are tender, add the cider vinegar. Be sure your cassoulet doesn't dry out, top up with chicken stock as needed.
- To serve, add duck confit, broken into bite-sized pieces, cover the pot with breadcrumbs, and bake at until the top is crispy. Serve with toasted baguette and a nice glass of wine.
Serves 8 with leftovers.
- 1 cup sugar
- 1 cup salt
- 1 shallot (thinly sliced)
- Thyme sprigs
- 8 duck legs
- 1 ½ litres rendered duck fat
- Combine salt, sugar, shallot, and thyme in a bowl.
- Trim duck legs of excess fat, then rub liberally with the cure. Allow the duck to sit in the cure for 3 hours, then rinse under the tap to remove any excess cure mix.
- Preheat your oven to 250°F and warm the duck fat on the stove on a medium heat. Carefully add the cured duck legs to the fat, and place covered pot in the oven for 2-3 hours, until the duck is tender, but not falling apart.
- Once finished cooking, allow duck to cool in the fat for at least an hour, overnight if possible.