D’Artagnan describes the French peasant dish cassoulet as “a simple assemblage of what ingredients were available: white beans with pork, sausage, duck confit, gizzards, cooked together for a long time.” Those aren’t exactly ingredients I have on hand, but cassoulet is worth a shopping trip because it’s perfect food for cold Colorado nights and super easy to make in a crockpot. The addition of two small cannabis flowers gives this dish its therapeutic edge. Duck, bacon, sausage and pork provide a ridiculous amount of fat for lipid-soluble THC and CBD to grab onto, so it doesn’t take much cannabis to make this a potent stew. If you’re experimenting, start low. Seasoned duck legs need to marinate overnight, so please plan accordingly.
2 duck legs
2 cups duck fat, melted
4 tablespoons salt
6 garlic cloves, peeled and smashed
¼ pound slab bacon, not sliced
4 sweet Italian sausages
1- 2 small raw or cured cannabis flowers (about 1 gram), coarsely crumbled
½ pound dried small white navy beans
1 medium onion, chopped
2 carrots, peeled and sliced into large chunks
2 cups tomatoes, cored and chopped, with their juice
1/2 teaspoon dried thyme
2 bay leaves
1 pound boneless pork shoulder
Chicken, beef or vegetable stock, water, or a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs (optional)
Mortar and pestle (optional)
Deep casserole or Dutch oven (optional)
Using a mortar and pestle or the back of a spoon, combine salt and 2 smashed garlic cloves. Stir into duck fat. Set aside one tablespoon and rub the rest on duck legs, wrap legs in plastic and refrigerate overnight.
The next day, melt the tablespoon of duck fat in a frying pan and brown sausages evenly. Remove from pan and drain on paper towels. In the same pan, brown duck legs evenly. Remove from pan and drain on paper towels.
In a crockpot, combine duck, sausages, pork shoulder, bacon, cannabis, 4 cloves crushed garlic, navy beans, onion, carrots, tomatoes, thyme and bay leaves. Add stock or water to cover by 2 inches. Cover and cook on low heat for 8 to 10 hours.
Salt and pepper to taste.
If you like a crust on your cassoulet, preheat oven to 400 degrees. Move stew from crockpot to a deep casserole or Dutch oven. Cover with bread crumbs and heat until bread crumbs brown, about 15 minutes.
Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook