4 Duck Legs Confit (see recipe below)
½lb Great Northern Beans (soaked in water overnight)
6oz Duck Fat
4 clv Garlic
2 Carrots - chopped
1pkg Diced Pancetta
1lb Pork Shoulder - cut into cubes
3sprigs Thyme and Oregano
3 Bay Leaves
1cup Whole Peeled Tomatoes
1cup White Wine
1cup Chicken Stock
1lb Pork Sausage
1cup Bread crumbs
Heat 2 tbsp. duck fat in a pot over medium-high heat. Sautee the 1/2 of the following garlic, onions, and carrots and cook until lightly browned.
Add the beans and cover with water and boil.
Reduce heat and simmer until beans are tender, about 1 1⁄2 hours.
Heat 2 tablespoons of duck fat in a Dutch oven over medium-high heat.
Add pork and brown.
Add pancetta, cook for 5 minutes.
Add remaining garlic, onions, and carrots; cook until lightly browned.
Tie together oregano, thyme, and bay leaves with twine; add to pan with drained tomatoes.
Add wine; reduce by half.
Add broth; boil.
Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour.
Discard herbs; set Dutch oven aside.
Meanwhile, sear duck legs in 2 tbsp. duck fat in a skillet over medium-high heat for about 8 minutes; remove once browned.
Brown sausages about 8-10 minutes
Cut sausages into 1⁄2" slices
Pull duck meat off bones. Discard fat and bones.
Stir duck and sausages into pork stew.
Heat oven to 300˚
Mix beans and pork & duck stew in a casserole dish. Cover with bread crumbs; drizzle with remaining duck fat. Bake uncovered, for 3 hours. Raise oven temperature to 500˚; cook cassoulet until crust is golden, about 5 minutes.