Recently (technically November 16th), we went to a lovely local bistro called Blue Dahlia for my dear friend Sarah’s birthday celebration. Their special for the evening was a play on Cassoulet (a classic french dish that can cure just about any ailment). It was a thick pulled duck, lamb sausage, white bean stew with a wonderfully spicy tomato-based stew pungent with fresh herbs (though had markedly less broth than my version). Even though I am dieting and trying to reduce the amount of food I eat, I at EVERY bite and then proceeded to lick the bowl. Clearly, I would have to replicate this dish (if possible). Luckily, they were gracious enough to tell me the main ingredients. Eventually, I will confit the duck and make an actual cassoulet, but right now I am changing jobs, preparing for the holidays, and trying to bang out my last papers of grad school so cassoulet will have to wait. Not that I mind much; the stew turned out quite amazing and I could smell it cooking down the hall from my apartment. It was so good in fact, I ate my first bowl with a few hard beans in it because I could not take the smell of it anymore.

Pulled Duck, Lamb and White Bean Stew

Serves at least Four

Two Duck Leg quarters
Half pound of Lamb shoulder, cut into one inch pieces (or one link Hot Italian lamb sausage)
Two Cups Great Northern or Navy Beans, soaked overnight
Three large tomatoes, quartered and roughly seeded
Three tablespoons crushed red pepper
Two Tablespoons Black Pepper
Salt to taste
Two tablespoons demi-glace du canard
One Large white onion, roughly diced
Bouquet garni of fresh Thyme Sprigs, Oregano, Sage, and Rosemary
One head garlic, roughly chopped
One cup dry white wine
Four cups Chicken Stock
One tablespoon tomato paste (more if desired)
Parmesan Rind (if you have one on hand)
Additionally garlic or garlic powder if desired

In a large dutch oven, sear the duck and lamb after seasoning it with salt and pepper. Remove from pan and heat onions and garlic until glassy. Pour in wine and just boil off. Return the meat to the pan and add crushed red pepper, bouquet garni, stock, tomato paste, demi glace, black pepper, a couple good pinches of salt, beans, and tomatoes. Let it hang out in the pan on a low heat for about 6 hours; it will start smelling all kinds of amazeballs. Taste test occasionally and add seasoning as desired. Serve with fresh herbs of choice and some crusty bread for soaking.