Chef David Jansen has been a leading light in the Philadelphia fine-dining scene for decades. He made his name at Fountain Restaurant at the Four Seasons Hotel Philadelphia, and since 2016 has been crafting unforgettable meals at his namesake restaurant in Philadelphia’s Mt. Airy neighborhood.
The menu at Jansen is deeply seasonal, and when cool weather arrives and the cassoulet makes its appearance on the menu, it’s an annual highlight. “I just love cassoulet. It’s the best comfort food on a cold fall or winter evening,” explains Jansen. “I like to dip a good baguette with a healthy smear of a brie de meaux in the cassoulet. It just takes the cold from your bones. It’s one of my favorite dishes.”
And while cassoulet may be most famously paired with rich red wines—often from France—its heartiness makes it a fantastic foil for whiskey, too. Whether with a Black Manhattan or a neat pour of Woodford Reserve Double Oaked bourbon, it’s a combination that will warm even the chilliest days of winter.
Duck & White Bean Cassoulet
Serves 4
- 1 lb. slab bacon, cut into large chunks (Leidy’s hardwood-smoked bacon preferred)
- 1 lb. toulouse sausage (or hot Italian or garlic sausage)
- 1 medium onion, diced
- 1 small bunch celery, diced
- 2 medium carrots, diced
- 8 cloves garlic, finely chopped
- 1/2 small fennel bulb, diced
- 1 small leek, diced
- 1 small tomato, diced
- 1 Tbsp. tomato paste
- 1 cup sauvignon blanc (or other dry white wine)
- 3-4 quarts chicken stock
- 2 lbs. flageolet beans, soaked overnight and drained (you can substitute with great northern or cannellini beans)
- 2 bay leaves
- 2 oz. thyme, chopped
- 2 confit duck legs (can be purchased at most specialty markets)
- 1 bunch Italian parsley, chopped Crispy leeks (optional)
- Salt and pepper, to taste
Render the bacon in a large Dutch oven over medium heat. Strain and reserve fat.
Add bacon fat back to the Dutch oven and sauté the toulouse sausage in it. You can leave sausages whole or cut into pieces, depending on personal preference.
Once sausage is cooked through, remove and sweat onion, celery, garlic, carrot, fennel, and leeks in the rendered pork fat.
Once onions and leeks begin to break down and caramelize, add diced tomatoes and tomato paste. Cook until tomatoes begin to stick to the bottom of the pot, creating a fond. Once this occurs, deglaze your pan with the wine.
Once wine has cooked down, add chicken stock along with the beans. Add bay leaf, thyme, and other aromatics if desired. Chicken stock should cover all of the beans and vegetables, plus about an inch above. Cook vegetables and beans on low heat for about an hour, or until the beans are soft. Once soft, add back sausage and bacon, along with confit duck legs, making sure to submerge.
Preheat oven to 325°. Cook, covered, for around 11/2 to 2 hours, or until everything is tender and combined. Scoop into bowls and serve with freshly chopped parsley and (optional) crispy leeks.
Serve with this cocktail or neat pour:
Black Manhattan
“The sweetness of the Averna pairs wonderfully with the saltiness of the duck confit and herbs in the dish, while the bitters cut through the fattiness, with the Double Rye balancing out the cocktail and adding to the smoke of the bacon,” explains Jansen general manager Zachary Bourne.
Serves 1
- 2½ oz. High West Double Rye
- 1 oz. Averna amaro
- 2 dashes orange bitters Orange twist
- Amarena cherry, for garnish
Combine rye, amaro, and bitters in a mixing glass, fill with ice, and stir for 30 seconds. Strain into a coupe, express the oils from the orange twist above the cocktail, wipe it on the rim of the coupe, and discard. Garnish with an Amarena cherry.
Woodford Reserve Double Oaked Bourbon
“The smokiness that comes through from additional resting time for this bourbon imparts a pronounced sweetness that plays wonderfully with the duck confit as well as the smoke from the bacon,” Bourne notes. “The bourbon itself displays subtle notes of honey, caramel, and hazelnut that add another layer of complexity to the cassoulet.”
