Duck Cassoulet Recipe | Sur La Table

ServesMakes 6 servingsIngredients4 confit duck legs, plus 2 tablespoons of the confit fat1 lb 2 oz boned pork shoulder or belly pork, cut into 2-inch pieces6 Toulouse or garlic-flavored sausages2 onions, sliced4 garlic cloves, sliced3 large tomatoes, peeled and chopped2 bay leavesSalt and freshly ground black pepper1 tablespoon tomato paste2 cups fresh breadcrumbsFor the beans:1 lb 2 oz dried white haricot beans2 cloves1 onion, peeled9 oz unsmoked bacon (in one piece with the fat) 1 carrot, scrubbed and halved3 garlic cloves1 teaspoon black peppercorns2 bay leavesProcedure Cassoulet is a hearty bean-based dish that originates from the south of France. There are numerous local variations, but the main ingredients usually consist of beans, pork and sausage.Please the beans in a bowl and cover with cold water so that it comes 1½ inches above the beans. Leave to soak overnight.Drain the beans and place in the French oven. Stick the cloves into the onion and add it to the beans along with t...