Cassoulet Vert with Duck Breast and Birdhorse Wines
It is a good day indeed when one can spend an afternoon in the company of cherished friends beneath the dappled shade of a grape vine covered pagoda in the Napa Valley. This weekend, I was lucky enough to collaborate with my friends Corinne and Katie, the talent behind Birdhorse Wines, one of my most preferred producers in the Napa Valley, for an Instagram Live cook-along. We had so much fun and I want to share the recipe so that you can try it out in your own kitchen. And, check-out the Birdhorse Wines website while you're at it and get yourself some of their wine, if you can. You won't be disappointed!
Cassoulet Vert with Grilled Duck Breast and Birdhorse Wines Carignan
Yield 8-10
Beans
Soak 1 bag Rancho Gordo Cassoulet Beans or other dried white bean like flageolet or cannelini overnight and cook according to the instructions on the bag.
To the cooking liquid, Add:
1 piece of kombu
1 onion, peeled and quartered
3-5 cloved garlic, smashed
Duck
Marinate 2 Duck Breasts 3 hours or overnight before cooking with:
1-2 Tbs pomegranate molasses
3-4 Pinches ras-al-hanout (around 3 Tbs)
Sea Salt to taste (about 3-4 pinches)
Pistou
In a mortar and pestle or food processor, blend together:
1 clove garlic
2 pinches sea salt
1/4 preserved lemon, peel only (about 1Tbs)
1 handful fresh herbs (parsley, chive, tarragon, basil, oregano, cilantro)- whatever you have on hand
3-4 Tbs extra virgin olive oil
You want a semi-thick consistency like a runny pesto. This will be swirled into the beans at service to provide a freshness and luxurious texture.
1 bunch Chard, coarsely chopped
Honeynut Squash Purée Optional addition
Additional option of adding a dollop of honeynut squash (or butternut) that has been coated with olive oil and togarashi or chili powder to taste, then roasted at 375 until soft, then the pulp puréed with the zest and juice of one lemon until smooth.
Vegan Option,
In place of the duck breast, this can be made with ras-al-hanout roasted tomatoes (Summer) or Kabocha Squash (Fall/ Winter), or blistered peas and asparagus (Spring)
To Prepare
1. Cook beans with 1 piece kombu according to instructions
2. 3 hours or overnight, marinate duck breast with salt, ras al hanout, olive oil, and pom molasses to coat
3. In mortar and pestle or food processor, blitz fresh herbs, garlic, lemon, and olive oil to make a pesto-consistency mix
4. Put duck breast on a preheated grill (med heat), skin side down and leave until crispy skin, around 15+ minutes; flip and sear other side. Remove when med-rare and set aside to rest
5. Strain beans from some of the liquid (reserving the rest) and keep enough so the beans are just barely swimming in the liquid.
6. Remove kombu and set aside
7. Add chard, herb sauce, and olive oil and mix around until the beans are dancing with green orbs
8. Serve with the honeynut squash purée and crispy skin duck breast on top; finished with crunchy sea salt