Simplified Cassoulet with Crusty French Bread and Bitter Greens Salad

Steps

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Simplified Cassoulet

1. Preheat the oven to 400°F. 15 min
2. Finely dice the yellow onion, dice the 2 carrots and 2 celery stalks, and mince the 4 garlic cloves. 8 min
3. Crush the 14.5 oz can of whole peeled tomatoes by hand into a bowl; stir in 2 tablespoons tomato paste and set aside. 3 min
4. Pull the duck confit legs from their fat, pat the skin dry with paper towels, and shred the meat into large chunks, discarding the bones; reserve the skin. 8 min
5. Timing-sensitive step. Heat 2 tablespoons olive oil in a large oven-safe Dutch oven or braiser over medium-high; add the 12 oz kielbasa rounds and sear 3–4 minutes, turning once, until browned on both sides, then transfer to a plate. 5 min
6. Reduce heat to medium; add the onion, carrots, and celery to the same pot and cook, stirring occasionally, for 5 minutes until softened, then add the garlic and cook 1 minute more. 6 min
7. Pour in ½ cup dry white wine and scrape up any browned bits; add the crushed tomatoes, 1½ cups chicken stock, 5 thyme sprigs, 2 bay leaves, 1 teaspoon kosher salt, and ½ teaspoon black pepper and stir to combine. 3 min
8. Stir in the three 20-oz cans of drained cannellini beans, the browned kielbasa, and the shredded duck confit meat; nestle the reserved duck skin on top and scatter ½ cup panko breadcrumbs evenly over the surface. 3 min
9. Transfer the pot, uncovered, to the 400°F oven and bake for 25–30 minutes until the breadcrumb crust is deep golden brown and the liquid is bubbling at the edges. 28 min
10. Remove the bay leaves and thyme sprigs, let the cassoulet rest 5 minutes, then scatter ¼ cup roughly chopped flat-leaf parsley over the top and serve directly from the pot. 5 min

Crusty French Baguettebase

1. Slice the baguette on the bias into ¾-inch pieces and arrange in a bread basket or on a board. 2 min
2. Set out the 2 tablespoons softened unsalted butter alongside for spreading, if using.

Bitter Greens Salad with Dijon Vinaigretteside

1. Finely mince the shallot and combine with 1 teaspoon Dijon mustard, 2 tablespoons red wine vinegar, ½ teaspoon honey, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a small bowl; whisk in 3 tablespoons extra-virgin olive oil in a steady stream until emulsified. 5 min
2. Tear the 3 oz frisée into bite-sized pieces, thinly slice the 2 oz radicchio, and separate and halve the Belgian endive leaves lengthwise; combine all greens in a large salad bowl. 4 min
3. Drizzle the vinaigrette over the greens just before serving and toss gently to coat; serve immediately. 2 min