traditional cassoulet

Traditional Cassoulet

French

Description

We recommend making this recipe over 2 days. On the first day, soak the beans and defrost the duck confit (if purchased frozen). On the second day, cook the components, and assemble and bake the cassoulet. Don't want to order duck confit? This recipe is the prefect excuse to try our Easy Duck Confit recipe, which involves nothing more than salting duck legs and cooking them low and slow in an oven. You'll need an 8-quart Dutch oven to make this. If you don't have one that large, you can assemble and bake the excess in a baking dish covered with foil.

Ingredients:

2 pounds dried flageolet, great northern beans, or navy beans
1 tablespoon plus 1 teaspoon kosher salt, divided
1 (14.5 ounce) can diced tomatoes
1 1/2 cups dry white wine
1 medium yellow onion, roughly chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
4 sprigs fresh thyme, tied together with kitchen twine
6 to 8 cloves garlic, unpeeled
4 duck whole leg confit, excess fat trimmed off
6 slices (6 ounces) thick-cut bacon, cut into 1/2-inch pieces
1 1/2 pounds pork shoulder, cut into 1 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
1 pound sweet Italian sausages
1/2 baguette or 4 slices crusty sourdough bread, torn into small pieces
2 tablespoons duck fat (rendered from browning the confit) or olive oil
2 tablespoons chopped parsley, for garnish

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traditional cassoulet