Ingredients

Serves 6-

• Six Duck Legs Confit (see previous recipe)
• 1 pound French pork sausage links
• 1/3# Bacon pieces
• 1 quart chicken stock
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 2 ribs celery, diced
• 1 pound dried white cannelleni beans, rinsed
• 1 tsp fresh thyme, chopped
• 1tsp Italian parsley, chopped
• 1 bay leaf
• ¼ c fresh bread crumbs
• 4 small garlic cloves, peeled
• 1 large plum tomato, chopped
• Salt and pepper to taste
• ¼ c duck fat (reserved from confit)

Directions

Start by soaking the beans overnight, then drain them. Put them in a large saucepot and cover with water, simmer for 1 ½ hrs until aldente, put aside to cool. While the beans simmer, cut the sausage into ½-3/4 inch pieces and lightly brown them with the bacon pieces. Remove the sausage and bacon from the pan and add the carrot, onion and celery and lightly sautee for 2 minutes while seasoning with salt and pepper. (your duck legs may already be salty, in addition to your bacon, so be careful with the salt).

Carefully place the confit duck legs and the sausage in a heavy casserole dish. (At least 3 quart size) Add the drained and cooked beans, the sautéed vegetables, the garlic, bacon, tomatoes and herbs. Pour the chicken stock over everything and bake covered in a 325 degree oven for 1-1/2-2 hrs. Increase the heat to 400, remove the cover, add the remaining duck fat and bread crumbs and brown the top for 7-10 minutes. Allow to rest and remove any excess fat (if you wish). Serve with a robust red wine and some crusty bread, and you have cassoulet!