Recipes Cassoulet with Duck Confit 5.0 (549) 3 Reviews Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors. More Bean Recipes By Laurence Jossel Laurence Jossel South African-born Laurence Jossel is an award-winning chef from San Francisco, who has been at the top of the city's food scene for over two decades. He owns and operates Nopa, a critically acclaimed restaurant known for its Bay Area-trendsetting cocktail program, communal tables, and sustainable practices.Experience: At 14, Laurence Jossel began secretly working in a Los Angeles restaurant bussing tables and washing dishes instead of going to high school. His parents wisely enrolled him in culinary school in San Francisco four years later. Having found his true calling, Laurence spent two years working under Roland Passot at the famed La Folie before becoming Gary Danko's sous chef at The Dining Room at The Ritz-Carlton. He went on to open the Greco-California restaurant Kokkari in 1990, followed by neighborhood bistro Chez Nous in 2000, which was awarded three stars by the San Francisco Chronicle. He met his Nopa co-founders, Allyson Woodman and Jeff Hanak, while at Chow.The three partners set out in 2006 to create a gathering place and neighbor anchor in an area "North of the Panhandle," serving simple, hearty, accessible, perfectly executed food using seasonal locally sourced organic ingredients with a strong focus on sustainability. Inspired by the restaurant-worthy staff meals made by their cooks José Ramos and Gonzalo Guzman, they opened the popular Mexican eatery Nopalito in 2009 to showcase the pair's talents and culinary heritage. Laurence became the sole owner of Nopa in 2021 and continues to build the restaurant's 15-year legacy.Education: Laurence earned a degree in culinary arts at the California Culinary Academy in San Francisco. Laurence also studied with Madeleine Kamman at the School for American Chefs at Beringer Winery in St. Helena. Food & Wine's Editorial Guidelines Updated on October 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Active Time: 50 mins Total Time: 3 hrs Yield: 8 Ingredients 5 tablespoons extra-virgin olive oil Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice 1 medium onion, cut into 1/2-inch dice 1 pound dried flageolets or Great Northern beans, rinsed and picked over, then soaked for 2 hours and drained 4 thyme sprigs 2 quarts water 1 quart chicken stock 1 large head of garlic, separated into cloves and peeled Kosher salt 4 pieces of duck leg confit, trimmed of excess fat 3/4 pound French garlic sausage, sliced crosswise 1/2 inch thick 4 ounces lean slab bacon, cut into 1-inch cubes 2 cups coarse fresh bread crumbs 2 tablespoons chopped parsley Directions In a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the beans, thyme sprigs, water and stock and bring to a boil. Simmer over low heat, stirring and skimming occasionally, until the beans are al dente, about 1 hour. Add the garlic cloves to the beans and simmer until the garlic and beans are tender, about 15 minutes. Discard the thyme sprigs. Season the beans with salt and let cool to room temperature. Cover and refrigerate the saucepan overnight. Preheat the oven to 350°. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 minutes. In a skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until browned and crisp, about 3 minutes. Sprinkle the bread crumbs and the parsley over the cassoulet and serve. Make Ahead The cassoulet can be prepared through Step 3 and refrigerated for up to 2 days. Rewarm before proceeding. Suggested Pairing Jossel's cassoulet brings to mind the south of France, which produces robust, spicy red wines that are good partners for this dish. Some of the region's best values are labeled Vin de Pays d'Oc. Rate it Print