Cassoulet

Ingredients

• 1 1/2 cups dried white beans (haricot or cannellini)
• 2 duck confit legs
• 4 Toulouse sausages
• 150 g pork belly or salt pork
• 1 yellow onion
• 2 carrots
• 6 garlic cloves
• 2 tbsp tomato paste
• 4 cups chicken or duck stock
• 1/2 cup dry white wine
• 2 bay leaves
• 4 sprigs fresh thyme
• 1/2 cup breadcrumbs (panko)
• 2 tbsp duck fat or olive oil
• to taste salt and black pepper

Instructions

1. 1

   Soak the beans in cold water overnight or for at least 8 hours (prep accordingly; active prep is about 60 minutes).

2. 2

   Preheat oven to 325°F (160°C). In a large Dutch oven, heat duck fat over medium heat and brown the sausages and pork belly. Remove and set aside.

3. 3

   Sauté onion, carrots, and garlic in the rendered fat until softened, about 8 minutes. Stir in tomato paste and cook 2 minutes.

4. 4

   Drain the beans and add to the pot with stock, white wine, bay leaves, and thyme. Simmer 30 minutes, skimming any foam.

5. 5

   Shred the duck confit meat, discarding bones. Fold the duck, sausages, and pork belly into the beans. Season with salt and pepper.

6. 6

   Transfer to a cassole or baking dish, arrange sausages on top, sprinkle with breadcrumbs, and bake uncovered for 3 hours, pressing the crust down gently twice during baking and letting it reform for a crackling top.

7. 7

   Rest 15 minutes before serving. For best results, cool and re-bake once more the next day.