Grilled Cassoulet on the Arteflame Grill

Cassoulet is a classic French dish from the southwest region, traditionally made with beans, sausages, duck confit, and pork. This slow-cooked stew gets a rustic, smoky twist by grilling the meats on the Arteflame before simmering them with beans in a rich broth, creating a hearty and flavorful meal.

Ingredients:

For the Cassoulet:

• 1 lb dried white beans (like cannellini or Great Northern), soaked overnight
• 4 duck legs (or store-bought duck confit)
• 1 lb pork belly or shoulder, cut into chunks
• 4 garlic sausages (or Toulouse sausages)
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 carrots, chopped
• 1 tbsp tomato paste
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 sprigs fresh parsley
• 2 cups chicken or duck stock
• 1 cup dry white wine
• 1 cup breadcrumbs (for topping)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

Step 1: Soak the Beans

Soak the dried white beans overnight in cold water. Drain and set aside.

Step 2: Fire up the Arteflame Grill

Light the Arteflame grill by placing vegetable oil-soaked napkins under stacked firewood. Let the grill heat for about 20 minutes. The center grate will be used to sear the duck legs, pork, and sausages, adding a smoky char to the meats.

Step 3: Grill the Meats

Season the duck legs and pork with salt and pepper. Place the duck legs skin-side down on the center grate of the grill and cook for about 5-7 minutes per side, until the skin is crispy. Grill the pork chunks for about 5 minutes, and the sausages for 3-4 minutes per side until browned. Remove the meats from the grill and set aside.

Step 4: Sauté the Vegetables

On the outer flat top of the grill, heat olive oil in a cast-iron pot or grill-safe Dutch oven. Sauté the onions, garlic, and carrots for about 5 minutes until softened and fragrant. Stir in the tomato paste and cook for another 2 minutes.

Step 5: Combine the Ingredients

Add the soaked and drained beans to the pot along with the bay leaf, thyme, and parsley. Pour in the stock and white wine, stirring well. Nestle the grilled duck legs, pork, and sausages into the pot. Bring the mixture to a simmer and cover the pot loosely with foil or a lid.

Step 6: Slow-Cook the Cassoulet

Move the pot to the outer flat top of the grill and let the cassoulet simmer gently for 1.5 to 2 hours, stirring occasionally. Add more stock if necessary to keep the beans submerged.

Step 7: Add the Breadcrumb Topping

Once the cassoulet has cooked down and the beans are tender, sprinkle the top with breadcrumbs and drizzle with olive oil. Move the pot to a higher heat zone for the last 10 minutes to allow the topping to crisp and turn golden brown.

Step 8: Serve

Remove the cassoulet from the grill, let it cool for a few minutes, and serve hot with crusty bread.

Grilling Tips:

• Grill for flavor: Searing the meats on the grill before slow-cooking them in the beans adds a smoky depth to the dish.
• Low and slow: Allow the cassoulet to simmer gently so that the beans absorb all the flavors from the meats and herbs.

5 Flavor Variations for Cassoulet

1. Spicy Cassoulet: Add a pinch of red pepper flakes or cayenne to the stew for a spicy kick.
2. Herb-Infused Cassoulet: Increase the amount of fresh thyme and rosemary for a more aromatic flavor.
3. Chicken Cassoulet: Use chicken thighs instead of duck for a lighter variation.
4. Vegetarian Cassoulet: Replace the meats with roasted vegetables like eggplant and zucchini, and use vegetable stock for a hearty, meat-free version.
5. Seafood Cassoulet: Substitute the meats with seafood like shrimp, mussels, and cod for a coastal twist.

Best Pairings for Cassoulet:

• Crusty French Bread: Perfect for soaking up the rich broth and enjoying with the tender beans and meats.
• Green Salad: A simple green salad with a light vinaigrette adds freshness and balances the richness of the cassoulet.
• Red Wine: A bold red wine, like a Côtes du Rhône or Bordeaux, pairs beautifully with the hearty flavors of the dish.
• Roasted Root Vegetables: Caramelized carrots, parsnips, and turnips complement the savory, meaty flavors of cassoulet.
• Garlic Mashed Potatoes: Creamy mashed potatoes can also be a great side, soaking up the delicious broth.