New Orleans Red Bean "Cassoulet" | Rodney Strong Vineyards

Ingredients

• 6 duck confit legs in duck fat, store bought and already prepared
• 6 cups chicken stock or broth
• 1 ham hock
• 1 pound dried light red kidney beans, rinsed and picked over
• 3 thick slices bacon, diced
• 1 andouille sausage (8 ounces), diced
• 1 red bell pepper, seeded, deribbed, and diced
• 1 green bell pepper, seeded, deribbed,and diced
• 4 green onions, sliced
• 3 cloves garlic, thinly sliced
• 1⁄2 cup plus 3 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons minced fresh thyme
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon red pepper flakes
• 1 bay leaf
• 4 cups water
• Salt and freshly ground pepper to taste
• 11⁄4 cups fresh bread crumbs
• 1⁄2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon Zin Dry Rub