Cassole of duck confit and orange sausage

• Préparation : 30 minutes
• Cuisson : 100 minutes
• Portions : 4

Ingrédients

• 4 Brome Lake Ducks confit legs
• 2 Brome Lake orange duck and pork sausages
• 210 g (7 oz) dried lingot or tarbais beans
• 45 ml (3 tbsp) olive oil
• 1 minced onion
• 2 slices of bacon, in thin strips
• 2 diced tomatoes,
• 30 ml (2 tbsp) garlic flower
• 12 saffron strands
• 1.5 L (6 cups) duck stock, poultry stock or water
• 8 pitted dried prunes
• Fleur de sel to taste
• 2 ml (1/2 tsp) Espelette pepper
• 45 ml (3 tbsp) plain breadcrumbs
• 1 bay leaf

Préparation

1. Soak beans in cold water overnight (12 hours). Rinse under running water, drain and set aside.

2. In a large pot, sauté the onion and bacon in olive oil for 3 minutes.

3. Add beans, tomatoes, garlic flower and saffron. Add 3/4 of the broth or water and bay leaf. Bring to a boil, reduce heat to medium and cook uncovered for one hour.

4. Add prunes and sprinkle with fleur de sel and Espelette pepper. Cut sausages in two and add to the pot along with the duck legs confit. Add remaining liquid.

5. Preheat oven to 180ºC (350º F), cover and cook for 40 to 45 minutes.

6. At the very end, season with remaining Espelette pepper and salt to taste. Let stand away from heat for 20 minutes.

7. Serve in individual earthenware or small enamelled cast iron casseroles.

8. Lay duck legs confit and sausages on a bed of beans and vegetables.

9. Finish with breadcrumbs. Brown for 2 minutes under the broiler. Serve immediately.

* The recipe can be varied using pre-cooked canned flageolets, beans or lentils. In this case, cook everything immediately in the oven for 30 minutes.

Cooking time may vary depending on the type of bean. Add liquid as needed. Always add pre-cooked meat 30 minutes before cooking is done.

Suggestion de vin

Cahors – rouge

This comforting dish awakens the tastebuds with tomato, dried plum, saffron, pepper, and bay flavors. A casserole this full of flavor calls for a wine with character and complexity-and a red Cahors should fit the bill to a tee. This wine, composed mainly of Malbec (also known as Auxerrois and Cot), delivers notes of blackcurrant, cherry, licorice undergrowth, and, at its pinnacle, truffle! Its rich and lively mouthfeel will make for a perfect pairing!

Hélène Dion Sommelier and Wine Columnist

Serve your wine at 16°C