For Duck Confit

• 8-10 ducks legs
• salt & pepper for seasoning
• 1½ cups olive oil
• 1½ cups duck fat (or use additional olive oil)
• 4 sprigs fresh thyme
• 2 tbsp ginger, sliced
• 10 cloves garlic, whole

For Cassoulet

• 1 qt dried red kidney beans
• 2 tbsp canola oil
• 5-8 cloves garlic, sliced
• ½ jalapeno pepper, sliced
• 3" piece of ginger, peeled & thinly sliced
• 1 cup green bell pepper, diced
• 1 cup Spanish onion, diced
• 1 cup celery, diced
• 2 cups andouille sausage, sliced ½" thick + ½ link, split
• 2 tbsp jerk seasoning
• 2 tbsp dark chili powder
• 2 tbsp paprika
• 2 tsp allspice
• 1 tbsp ginger powder
• 1 tbsp curry powder
• 1 tsp cayenne pepper
• 5 sprigs fresh thyme
• 2 qts chicken stock
• 1 qt water
• 2 tbsp duck fat (reserved from duck confit)
• ½ cup croutons (cornbread suggested)
• olive oil for drizzling

Day Ahead Preparations - Soak Beans & Make Duck Confit

1. Soak beans in water overnight
2. Preheat oven to 300º
3. Season duck legs with salt & pepper. Place in a large, shallow baking dish with garlic cloves, sliced ginger & thyme
4. Top with duck fat and olive oil (if duck fat cannot be found, more olive oil can be used in place)
5. Bake, uncovered 1-1¼ hours. Remove and allow to cool. Reserve 2 tbsp fat for cooking

Assemble & Finish Cassoulet

1. Preheat oven to 450º
2. Heat 2 tbsp canola oil in a large pot over medium-high heat
3. Sauté ginger, garlic and jalapeno pepper for 2 minutes
4. Add bell pepper, onion and celery. Soften for 3-5 minutes
5. Add sliced andouille and saute for 2 minutes
6. Drain the kidney beans and add to the pot
7. Add spices, thyme sprigs and stir. Pour in chicken stock and water. Bring to a boil, then reduce heat to simmer. Cover and cook for 1-1¼ hours until the beans are tender, and the mixture has slightly thickened
8. Heat reserved fat from duck confit in saute pan over medium-high heat
9. Salt both sides of 2-4 confit duck legs and add to pan
10. Add split andouille sausage to pan, split-side down. Sear both duck and sausage 2 minutes per side
11. Ladle bean mixture into oven-proof serving dish (or individual, smaller dishes such as clay cazuelas). (There will be extra beans left over.) Top with croutons and bake 3-5 minutes
12. Remove from oven and garnish with fresh thyme and a drizzle of olive oil for sheen

*Note: The recipe yields extra duck confit and stewed beans. Keep duck in refrigerator submerged in fat, and use for a variety of dishes, for example, seared, pulled and served atop salad greens, etc. The stewed beans can be served as an entree atop rice