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It is a stew of beans and meat; sometimes pork, sometimes goose, or mutton or whatever else they please. It is hearty and traditionally cooked in a cassole, a deep earthenware pot with slanted sides.
1. Place the head of garlic in tin foil and drizzle with 1 tablespoon olive oil. Close the tin foil and place in the oven. Cook until the cloves are soft, about 1 hour. Remove from the oven and squeeze the cloves out of the garlic skin. Mash it with a spoon on a cutting board and set aside.
2. In a skillet or ovenproof pan, heat 1 tablespoon olive oil and brown the cippolini onions on one side, about 3 minutes. Season them with salt and pepper, flip them over and place the pan in the oven. Cook until browned and tender, about 30 minutes, tossing frequently, and remove from the oven. If using cippolinis, cut them into quarters; if using pearl onions, leave them whole, and set aside.
3. In a 10-inch skillet, render the bacon on medium-low heat until just crispy. (A smaller skillet will not be large enough to hold the entire contents of the recipe.)
4. Add the shallots and sweat.
5. Add the kale and wilt.
6. Add stock and simmer for 10 minutes.
7. Add garlic puree, beans and cippolinis and simmer for 15 minutes.
8. Add duck meat and simmer for ½ hour.
9. Preheat the oven to 350 degrees F.
10. In a separate sauté pan add the remaining 4 tablespoons olive oil. Brown the bread crumbs, stirring constantly. Add rosemary, and red pepper flakes. Remove the bread crumbs from the heat and continue to stir for a few minutes until the pan cools down.
11. Garnish the cassoulet with the bread crumbs and place the whole thing in the oven for 10 minutes.
12. Serve immediately in the skillet, table side.
Serves 6-8.
Tip for onions: soak them in a bowl of warm water. When you’re ready to peel, use a small knife and cut a slit down the side, then peel the skin back around the onion in one layer.
Note: this dish can be cooked in a casserole or other pan that can be transferred to stove. A skillet works best because the flavors don’t have to be transferred and can be served tableside.
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