Cassoulet (Duck and White Bean Stew)
"This classic stew from the southwest of France packs duck confit, white beans and garlic sausage into a hearty meal fit for a crowd...."
INGREDIENTS
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For the Duck Confit:
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6 large (5 1/2 pounds) Moulard duck legs
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1/2 cup salt
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10 thyme sprigs
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4 garlic cloves, smashed
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6 cups duck fat, melted
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For the Tarbais Beans:
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1 celery stalk
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5 parsley stems
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2 thyme sprigs
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1 bay leaf
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1 onion, halved
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6 whole cloves
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5 cups (2 pounds) Tarbais beans, soaked overnight and drained
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1 pound salt pork
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6 garlic cloves, peeled and smashed
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2 medium carrots, peeled and roughly chopped
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2 cups chicken stock
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2 tablespoons tomato paste
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Kosher salt and freshly ground black pepper, to taste
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For the Cassoulet:
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6 tablespoons reserved duck fat, divided
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8 links duck sausage
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1 garlic clove, smashed
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Tarbais beans
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Duck confit
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12 ounces cooked French garlic sausage, sliced 1/2-inch thick
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2 tablespoons chicken stock
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For the Bread Crumbs:
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1 cup fresh bread crumbs
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1/4 cup reserved duck fat
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2 garlic cloves, finely grated
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