Photography by Greg Rannells
3 cups dry white beans (cannellini beans work well)
1 bouquet garni of thyme, bay leaf, rosemary, and sage tied into a bundle
1 onion, halved and studded with a few whole cloves
A few pieces of smoked pork belly (you can substitute in smoked bacon)
2 to 3 tablespoons tomato paste
1/2 cup red wine
Salt
White pepper
2 to 3 pieces of duck confit, made
out of the thigh and leg (available at Straub’s, straubs.com)
1 cup bread crumbs
1/2 cup duck fat (if it’s unavailable, use butter)
Cover the beans in cold water and soak overnight. Drain the next day and bring the beans to a simmer in enough cold water to cover by about an inch; add in the bouquet garni, onion, and pork belly or bacon. Bring the water to a boil; let it bubble for a few minutes before turning down the heat. Let the beans simmer for about 1 hour, or until they’re cooked, but not mushy. Water will evaporate, but be sure the beans stay covered.
Discard the onion, herbs, and pork. Add the wine and tomato paste and cook the beans for another half hour. Season with salt and white pepper. Blend melted duck fat (or butter) with bread crumbs. Put the duck confit into a casserole pan and pour the beans on top. The cassoulet should fill one large cast-iron skillet or casserole dish. Top it with the bread crumbs. Pat them down to form a crust on top.
Bake the dish in in a 375-degree oven for 15 to 20 minutes, or until the bread crumbs begin to brown.
Beer Pairing: Perennial Artisan Ales Hommel Bier, Wine Pairing: Domaine Faillenc Sainte Marie Corbieres
Wine and beer selections courtesy of Parker’s Table (7118 Oakland, 314-645-2050, parkerstable.com).
Chef John Perkins, Entre
