Steps

• 1

  In a large sauté pan over medium heat, cook the sausage and bacon, stirring frequently, so that the sausage is cooked through and the bacon is crisp. Set aside and drain all but 2 tablespoons of the leftover fat.

• 2

  Place the pan back over medium heat, and add the onion, carrot, celery, garlic, thyme, and a pinch of salt, and pepper. Sauté until soft, 6-8 minutes. Add the tomato paste and cook for 1 minute.

• 3

  Add the tomatoes and cook for 3-4 minutes, then add the wine and cook until reduced by half.

• 4

  Add the stock and bring to a boil, then reduce heat to medium-low and cook, partially covered, until liquid has thickened, about 30 minutes. Mixture should be loose, add additional stock, as needed.

• 5

  When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 6

  Once the stew has cooked down, stir in the sausage, bacon, beans, and half of the chopped parsley. Toss to combine, and if necessary season with salt and pepper. Transfer the cassoulet to a baking dish.

• 7

  In a sauté pan on low heat, cook the duck confit until the fat has rendered and both sides are crispy, 6-7 minutes per side. Remove and set aside, draining off all but 3 tablespoons of the fat.

• 8

  Add the breadcrumbs and toast in the skillet until golden, then season with a pinch of salt and stir in the remaining parsley.

• 9

  Scatter the breadcrumbs over the bean mixture, then top with the duck legs.

• 10

  Place the baking dish directly on the grill grates. Close the lid and smoke the cassoulet for 90 minutes.

  180 ˚F / 82 ˚C

  01:30

  Super Smoke

• 11

  Remove the smoked cassoulet from the grill and allow it to cool slightly before serving. Enjoy!