DKML Cassoulet Recipe
Winter just keeps on keepin’ on over here in Michigan and our Culinary Director, Justin Golinski, has the perfect recipe to match the cold. A rich and filling cassoulet made with our very own barrel-aged malt liquor, DKML. Feel free to substitute any other heavy, malt-forward beer if you’re not still hanging onto your DKML stash.
1 lb. dried great northern beans
10 Tbls. duck fat
16 cloves garlic, smashed
2 onions, chopped
2 carrots, chopped
2 large ham hocks
1 lb. pork shoulder, cut into 1″cubes
1⁄2 lb. pork belly, cubed
2 sprigs oregano
4 sprigs thyme
2 bay leaves
1 cup whole peeled canned tomatoes
1 cup DKML (can substitute Backwoods Bastard or Tank Bender – basically any heavy, malt-forward beer)
2 cups chicken broth
4 confit duck legs (optional)
1 lb. pork sausage (raw)
2 cups bread crumbs
Duck Prosciutto (for garnish)
Soak beans in a 4 qt. bowl in 7 1⁄2 cups water overnight. Heat 2 Tbls. duck fat in a 6 qt. stock pot over medium-high heat. Add half the garlic, onions, and carrots and cook until lightly browned, about 10 minutes. Add ham hocks along with beans and their water and boil. Reduce heat and simmer beans until tender, about 1 1⁄2 hours.
Transfer ham hocks to a plate and let cool. Pull the meat and rough chop; add to the beans, and then set aside.
Heat 2 Tbls. duck fat in a Dutch oven over medium-high heat. Add pork shoulder and pork belly and brown for approximately 10-15 minutes. Add remaining garlic, onions, and carrots; cook until lightly browned, about 10 minutes. Tie together oregano, thyme, and bay leaves with twine; add to pan with tomatoes; cook until liquid thickens, 8-10 minutes. Add DKML and reduce by half. Add broth, and bring to a boil. Reduce heat to medium-low and cook, uncovered, until liquid has thickened, about 1 hour. Discard herbs and set Dutch oven aside.
Sear duck legs in 2 Tbls. duck fat in a 12″ skillet over medium-high heat for 8 minutes and transfer to a plate. Brown sausage in the fat, about 8 minutes. Pull duck meat and discard the bones. Stir duck meat and sausage into the pork stew.
Heat oven to 300˚F. Mix beans and pork stew in a 4 qt. casserole dish. Cover with bread crumbs; drizzle with remaining duck fat. Bake, uncovered, for 3 hours. Raise oven temperature to 500˚F and cook the cassoulet until the crust is golden brown (about 5 minutes).
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