“Dining in the Raw was the theme of Design360’s space, so I thought about not wasting, using as much as we can. At our restaurant, we use produce from farms to the max. It’s about community and getting together. Design360 created a pantry, so we decided to represent preserving ingredients. Confits
keep for six months in a can, so that’s how we served it.
It’s comfort food, traditional cuisine.”
Recipe courtesy of Chef Ludovic Eveno of Agricola Street Brasserie
1 lb (450 g) dried white beans, soaked overnight and drained
4 oz (110 g) slab smoked bacon, cut into 4 pieces
2 tsp (10 ml) whole black peppercorns
1 tsp (5 ml) whole cloves
8 sprigs thyme
6 sprigs parsley
2 bay leaves
1/2 lb (225 g) garlic sausage
10 cloves garlic, peeled and smashed
2 large yellow onions, thinly sliced
2 cups (500 ml) duck or chicken stock
4 legs duck confit, homemade or bought, de-boned, meat shredded
1 28-oz can (828-ml) whole tomatoes in purée, crushed by hand
salt, freshly ground black pepper, to taste
3 Tbsp (45 ml) duck fat
1 cup (250 ml) fresh bread crumbs
Boil beans, bacon, and 12 cups (3 L) water in a 6-qt. (5.6 L) saucepan. Add peppercorns, cloves, thyme, parsley and bay leaves in a cheesecloth. Reduce heat to medium-low, cook, partly covered, until beans are tender, about 1.5 hours.
Discard spices, transfer beans and liquid to bowl. Cover with plastic wrap, set aside.
Cook sausage until browned, 3 to 4 minutes. Slice 1/2-inch (1.3 cm) thick on angle; set aside. Stir in garlic and onions, cook until golden, about 15 minutes. Return sausage to pan, add stock, confit, tomatoes, salt, pepper, bring to boil. On medium heat, cook 1 to 1.5 hours. Using slotted spoon, transfer sausage and confit to a bowl; reserve broth.
Heat oven to 375°F (190°C). Rub 8-qt. Dutch oven with 2 Tbsp (30 ml) duck fat. Using slotted spoon, add 1/3 beans, half the sausage and confit, then 1/3 beans, remaining sausage and confit. Top with remaining beans and 1 cup (250 ml) broth. Melt remaining duck fat in saucepan, stir in crumbs, salt, pepper. Sprinkle over top and bake until cassoulet bubbles, about 40 minutes. Increase to 450°F (230°C), cook until crumbs are browned, 3 to 5 minutes. Let sit 10 minutes, serve with country bread.