This mouthwatering Cajun-inspired meal will have guests at your dinner table begging for seconds. From our friend Jody Morphis at Blue Denim in Greensboro, N.C.

Ingredients

8 slices thick-sliced applewood smoked bacon, cut into ½ inch pieces
1 yellow onion, diced
1 red bell pepper, diced
1 pound dried red kidney beans, soaked in water for 4 hours
6 cups chicken broth
2 bay leaves
6 sprigs thyme
1 ham hock
4 cups water
10 ounces andouille sausage, sliced into thin rounds
Kosher salt, to taste
Black pepper, to taste
2 teaspoons cayenne pepper
4 tablespoons Crystal Hot Sauce
16 ounces Cheerwine
16 ounces zinfandel
1 sprig fresh rosemary
6 ounces prepared demi-glacé
3 cups jasmine rice, cooked
6 pieces prepared store-bought duck confit, heated

Instructions

In a large pot render bacon until crispy.
Add onions and peppers and cook until onions are translucent.
Add red beans and chicken broth, bay leaves, and thyme.
Add ham hock, water and bring to a boil, then reduce heat until beans are simmering.
Add andouille sausage.
Season with salt and pepper.
Continue cooking beans for 1 hour or until tender.
Then add cayenne pepper and Crystal Hot Sauce.
In a medium saucepan bring Cheerwine to a boil and reduce by half.
Add zinfandel and rosemary and continue cooking until reduced by half.
Add demi-glacé and keep warm.

To Complete Dish:

Place ½ cup of jasmine rice on the center of a dinner plate.
Ladle red bean cassoulet over rice.
Top with a piece of heated prepared duck confit.
Drizzle Cheerwine-Zinfandel Demi over duck.

Find it online: https://cheerwine.com/recipes/duck-confit-with-red-bean-cassoulet-andouille-sausage-jasmine-rice-and-cheerwine-zinfandel-demi/

Overall Rating: ★★★★★