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Ingredients

• ✓ duck leg confit
• salt
• white wine
• tomato paste
• celery
• carrot
• onion
• parsley
• bread crumb
• butter
• garlic pork sausage
• vegetable oil
• black pepper
• salt
• pork chop
• pork shoulder
• garlic
• thyme
• black peppercorn
• bay leaf
• white bean
• tarbais bean
• pancetta
• chicken stock

Instructions

1. 1 Pour chicken stock into a large pot. Add pancetta, bones from duck confit, and drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic cloves into a small square of cheesecloth to create a bouquet garni; add to the pot. Stir and bring to a simmer over high heat; skim off any foamy scum that forms if desired. Reduce the heat to low and simmer until beans are almost tender, 30 to 45 minutes.
2. 2 Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; add pork and brown for 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook until nicely browned on all sides, turning occasionally, 3 to 4 minutes. Cut sausages in half and transfer to the bowl with pork pieces.
3. 3 Remove fat and skin from duck confit and add to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup bean cooking liquid.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Place onion, carrot, and celery in the same skillet used to brown the meats; add a pinch of salt. Cook and stir over medium heat until onion is translucent and the mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
6. 6 Drain beans over a large bowl to retain all the cooking liquid. Discard bones and bouquet garni.
7. 7 Place drained beans into a large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup cooking liquid. Add pork pieces and distribute evenly among the beans. Top with shredded duck confit. Nestle sausage halves into bean mixture.
8. 8 Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
9. 9 Bake in the preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from the oven and create a small well in the center of the cassoulet crust. Ladle about 1/2 cup cooking liquid (or as needed) into the well to rehydrate the mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is evenly distributed, but try not to disturb the crusty surface.
10. 10 Continue baking until surface is crispy and caramelized, meat is fork-tender, and beans are creamy and tender, about 30 to 45 more minutes.
11. 11 Serve in large bowls with a spoonful or two of hot cooking liquid. Top with chopped fresh parsley.

By John Mitzewich

Ingredients

• ✓ duck leg confit
• olive oil
• black pepper
• salt
• parsley
• panko bread crumb
• garlic
• butter
• tomato
• herbes de provence
• black pepper
• salt
• sausage
• olive oil
• salt
• onion
• carrot
• celery
• bacon
• water
• rosemary
• thyme
• bay leaf
• garlic
• onion
• clove
• great northern bean

Instructions

1. 1 Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
4. 4 Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
5. 5 Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
6. 6 Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
7. 7 Bake bean cassoulet in the preheated oven for 30 minutes.
8. 8 Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
9. 9 Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
10. 10 Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.

By John Mitzewich